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Mushroom Ragout challenge

sleevendog (5a NY 6aNYC NL CA)

6 years ago

I have 3 pounds of fresh criminis. One pound dried wild, 1/2 pound dried shitaki. Found a NYtimes recipe, Martha Rose Shulman, for ragout made ahead and used in multiple dishes. Can be frozen as well. Recipe link, HERE

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sleevendog (5a NY 6aNYC NL CA)
Original Author

6 years ago

This is going to be great! I was planning a brunch menu and it is changing now. It's a month away but good ideas above.

I'm liking Hugh's book. The first recipe came up in a google search.

I have not made the big batch yet. Just a frittata test this morning. Used the smaller package of creminis. Shallots, garlic. White wine. Just a quickie. The ragout will be much better.

I expected some of the mushroom to rise to the top. Did not. Will be better next time. Got a bit lazy about grating other cheeses with storm clearing.

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Comments (14)

sleevendog (5a NY 6aNYC NL CA)
Original Author
6 years ago
She uses it as a stand-in for traditional gravy. I like that idea for maybe pork. Even chicken.

My list so far is an egg frittata. Risotto, that then becomes arancini. (maybe tomorrow night). Arancini freezes nice.
sleevendog (5a NY 6aNYC NL CA)
Original Author
6 years ago
We have a big snow storm hitting tomorrow starting around noon. Lots of storm prep...meal planning for at least through next Wednesday. Still cleaning the freezer shelf by shelf taking my time. Labeled 2018 does not get wasted but goes in the pup food rotation. (they eat good). Stocks, grains, veg, fish, nothing heavily seasoned.

This looks good. Creamy Wild Mushroom and Parsnip Soup. Link, HERE

No cream. Good color adding a carrot. NYT is my go-to now with a new format. I realize there is a pay-wall but I change things a bit and will post the recipes as I go. I think I'll use additional roasted garlic and leek.
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I watched either Alton Brown or Kenji Lopez-Alt do an experiment about washing mushrooms. Basically, they weighed the mushrooms, gave them a quick swish in a sinkful of water and dumped them on a towel and gave them a rub to dry. Weighed them again and there was no significant water weight gain, so that's how I did it. Coming straight from the farm, these had a little more residual growing medium on them than the ones typically seen at grocery stores. Soup and stuffed mushrooms were great last night. 6 bags of sauteed in the freezer, now just perusing recipes/ideas for marinated or pickled. Had a thought in the middle of the night though... Annie, was it you who lost one or more relatives because of pickled or marinated mushrooms? Although I have seen recipes where pickled mushrooms are canned, I am leaning more toward marinated mushrooms that you keep in the fridge for a week or so. Don't want to have my family survive COVID-19, only to meet their fate by pickled mushrooms!
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ediej1209 AL Zn 7
6 years ago
Sleevendog, stay safe! We've been following the storm track on the Weather Channel :-0.
plllog
6 years ago
I make something fairly similar, slightly different. I made some for New Year's but ran out of time and energy. Saved it, having forgotten, before it went bad. I made a big dish of chicken and biscuits in layers for even distribution, and put the mushrooms on top under the biscuits. They livened up the flavor of the filling, and were heavenly with the herbed biscuits. I kept saving both out to eat together.
bragu_DSM 5
6 years ago
we are in the middle of snowmageddon here ... hunker down, comfort food and plenty of ... s ......leep
annie1992
6 years ago
sleevendog, be prepared, winter has got to come sometimes. We're supposed to get a storm here too, so of course the farrier is scheduled for tomorrow at noon to trim hooves. I'm kind of figuring we'll have to reschedule, LOL.

Last weekend, though, we had the weather people running in circles screaming the sky was falling. Big Storm. Ice, snow, wind, 15 inches of snow, gonna be bad. We got about 1/4 inch of ice, lost power for two hours. Got about an inch of snow. Weather people love the drama. I keep asking Elery when 3 inches of snow even became a winter snow warning here in Michigan, geez.

The mushrooms sound good. While you are cleaning your freezer I'll keep you company sorting through the winter squash in storage, I'm betting I'll have a few that need cooking and tomorrow will be the perfect day to have the oven on for a while.

Stay warm!

Annie
chickadee2_gw
6 years ago
last modified: 6 years ago
There’s a restaurant near me that serves a wonderful mushroom appetizer:

Wild Mushroom Ragout finished with dry sherry and cream and gruyere gratin.

It looks like the recipe might be similar to this without the herb crumb crust and Madeira wine. I haven’t had it for a while, but I think the restaurant uses more gruyere than what this recipe calls for. The top has a nice amount of melted cheese. The restaurant doesn’t mention Parmesan cheese.

https://cooking.nytimes.com/recipes/2127-mushrooms-in-cream-and-sherry-herb-crust
plllog
6 years ago
Speaking of Swiss cheese, I had the last of the mushrooms on an herbed biscuit covered in too much melty gooey Ementhaller. SO good!
Islay Corbel
6 years ago
Hugh Fearnley Whittingstall has 2 wonderful recipes in his every day veg book, one red wine ragout with soft polenta and another with white wine and orzo.
sleevendog (5a NY 6aNYC NL CA)
Original Author
6 years ago
I used the recipe as written in the original post. Excellent. I did pulse the soaked dried in the cuisinart. Wood ear can sometimes stay a bit chewy. 4 cup pyrex, soaked was near 3 cups and lots of mushroom liquor. Froze 4 1/2 pints.

Made a ragu with smoke/roasted Hatch chilis, a risotto and a batch of arancini.

Scoop, cube of fresh mozzarella, scoop to seal. So good. Ate a few, froze these.
Lars
6 years ago
I keep lots of dried mushrooms on hand - mostly porcini - and I always have mushrooms in the fridge.

I make a similar dish to the first recipe you posted, but without rosemary, even though I have a huge rosemary bush in my back yard. For me, a little rosemary goes a long way, and it can easily be overpowering. I mostly use thyme instead.

When I make quesadillas, I make them with fresh masa and deep fry them. They are best made with mushrooms (or huitlacoche) and Oaxacan cheese, which is similar to mozzarella. Fresh masa is somewhat similar to polenta in terms of flavor.

I love risotto also and think I would like the orzo version. Thanks for the inspirations.
sleevendog (5a NY 6aNYC NL CA)
Original Author
6 years ago
Strange winter so far in the NorthEast. My rosemary is still alive under snow. Not had any weather below 25 to speak of. (I should move it to the garage and might have a big plant saved)

Nothing compares to dried porcini. For some reason my forest blend has porcini so maybe they sent me the wrong bag.

Marcela Hazan was my first cookbooks, the small two paperbacks when I moved to NY so many years ago. Her mushroom risotto recipe is so dear to my soul. Never disappoints.

I should mention that I took out the 4 1/2 pints for the freezer, then 3 cups for the risotto. I only added the small amount of flour for the ragu. Oh, totally forgot the mushroom gravy I used for the pork roast. That was spectacular. What a recipe, so easy, so many meals.

The ragu...
l pinkmountain
6 years ago
Yum. Yeah, I know it's not a very interesting or sophisticated comment, probably adds nothing to the discussion, but Wow, yum! I'm jealous.

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