Wild Mushroom Ragout

Wild Mushroom Ragout

Yields: makes about 2 1/2 cups

Ingredients:

• 1/2 pound fresh oyster mushrooms
• 1/2 pound assorted fresh mushroom, such as chanterelle, shiitake, portobello, cultivated white, or hedgehog, in any combination
• 2 tablespoons butter
• 1 tablespoon minced shallot
• 3/4 tablespoon all-purpose flour
• 1/4 cup dry white wine
• 2 tablespoons minced fresh parsley

Directions:

Clean the mushrooms carefully. Cut the large ones including their stems, into several pieces. Leave the small mushrooms whole or halve them.

In a heavy-bottomed saucepan over medium heat, melt the butter. When it begins to foam, add the shallots and saute until translucent, 3 or 4 minutes. Reduce the heat to low and add the mushrooms. Cook, turning the mushrooms often, until they begin to release their juices and create the beginning of a broth, 5 to 10 minutes. Raise the heat to medium and sprinkle the flour over the mushrooms, and season with salt and pepper. Then turn them severall time to ensure that they are well coated with flour. Add the wine and stir for 3 to 4 minutes. By now the mushrooms will have reduced in volume by one-half or more, depending upon your mixture, and you will have about 1 cup of thickened broth. Using a slotted spoon, removed the cooked mushrooms to a plate.

Increase the heat to high and reduce the broth to a bout 3/4 cup. Reduce heat to low and return the mushrooms to the pan, folding them into the thickened broth and reheating them thoroughly. Transfer to a warmed serving dish, garnish with parsley, and serve right away.

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