RAGOUT OF BEEF WITH RED WINE
Steps:
- In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
MUSHROOM RAGOûT ON TOAST
Can be prepared in 45 minutes or less.
Yield Serves 2 as a hearty first course or light supper
Number Of Ingredients 11
Steps:
- In a 9- to 10-inch heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and sage and cook, stirring, until onion is softened.
- Add mushrooms and soy sauce and cook, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and vinegar and boil until liquid is evaporated.
- Stir cornstarch mixture and add to mushrooms. Bring liquid to a boil, stirring, and simmer until thickened to desired consistency. Stir in parsley and salt and pepper to taste.
- Spoon mushroom ragout over toasts.
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
WILD MUSHROOM RAGOUT
This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission.
Provided by Julesong
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy bottomed pot over high temperature heat the oil until very hot.
- Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
- When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
- Season to taste with salt and freshly ground pepper, and serve hot.
- Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!
Nutrition Facts : Calories 129.3, Fat 7, SaturatedFat 1, Sodium 10.8, Carbohydrate 8, Fiber 1.6, Sugar 2.9, Protein 3.8
SAUSAGE & MUSHROOM RAGU
Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta
Provided by Shivi Ramoutar
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
- Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.
Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
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