Friday, October 21, 2011

Roasted Mushroom Ragu with Garlic Mash

This is a super simple mushroom ragu that can be served with polenta, gnocchi, or tossed with your favorite pasta.  I served mine with Roasted Garlic and Chive Mashed Potatoes.  I made the potatoes for my Thanksgiving Series and I will post the recipe tomorrow.  Tonight though, I'm being super lazy with my post and so I'm just going to give you the recipe for the ragu.  For this dish, I did not make a protein (again--super lazy) but a herb-crusted sauteed tempeh, tofu or seitan would work really well. 

Just a quick note on ingredients.  Mushrooms pair really well with fortified wines such as Madeira or Marsala.  Madeira is from Portugal and Marsala is from Sicily, Italy.  Every kitchen pantry should be stocked with these fortified wines, as well as Ruby Port.  They are relatively inexpensive and add a lot of flavor to sauces, especially to earthy ingredients, such as mushrooms.

Ragu Ingredients:
(Serves 2)

8 oz cremini mushrooms, sliced 
1 medium yellow onion, diced small
1 tbsp finely minced garlic
1 tbsp finely minced thyme
1/3 cup Marsala or Madeira wine
2 1/2 cups vegetable stock
2 tsp unbleached flour or cornstarch
1-2 tbsp non-dairy milk (I used cashew), veg stock or water
2 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

  • Heat a large saute pan on medium heat, add olive oil and mushrooms and cook until golden brown, about 10 minutes.
  • Add onion, salt and pepper and cook until onion is soft and caramelized about 10 minutes more, stirring frequently.  Add garlic, thyme and cook for a couple more minutes.
  • Deglaze with Madeira and reduce until almost all liquid is absorbed.
  • Add vegetable stock, bring to a boil, reduce to a simmer and cook for about 50-60 minutes until liquid has reduced by half and is dark and rich in color and somewhat thickened.
  • In a small bowl whisk together flour or cornstarch and liquid until smooth and add to sauce.
  • Cook for about 5 minutes longer until thickened, stirring constantly and then re-season with salt and pepper to taste.  
  • If too thin, reduce longer, or if too thick then add additional vegetable stock.



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