Wild Mushroom Ragout New York Times Magazine, November 1, 1998 Molly O'Neill Yield: 4 to 6 servings 1 Tbsp. unsalted butter 1 Tbsp. olive oil 2 carrots, finely chopped 1 onion, finely chopped 1 stalk celery, finely chopped 5 cloves garlic, minced 1¾ pounds mushrooms, any combination of wild and domestic varieties 1½ cups Wild Mushroom Stock or veal stock ⅔ cup sherry 1 bay leaf 1 Tbsp. tomato paste Salt and freshly ground black pepper to taste 1 Tbsp. minced savory 2 Tbsp. minced parsley 1 cup coarsely grated Parmesan cheese Place a large, deep skillet over medium heat and add the butter and oil. Add the carrots, onion, celery and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Clean the mushrooms, trimming or removing tough stems depending on the variety, and cutting any that are very large into smaller pieces. Add the mushrooms to the skillet and continue to cook until the mushrooms are soft and lightly browned, about 10 minutes. Add the stock, sherry, bay leaf and tomato paste and simmer gently until most of the liquid has evaporated, about 20 minutes. Preheat the oven to 400o. Season the mushrooms to taste with salt and pepper, stir in the savory and parsley and transfer the mixture to a casserole dish. Sprinkle the top with the cheese and bake until the cheese is melted and lightly browned, about 20 minutes. Serve immediately with buttered pasta or rice on the side.

Home

Table of Contents

Vegetables