Try this delicious mushroom ragout recipe! It's perfect in a pinch, and even better if you have some delicious fresh wild mushrooms. I used a mixture of cremini, shiitakes, and oyster mushrooms. Pour a glass of a big chardonnay, and curl up by the fire.
I found - and made - this dish as a vegetarian special at school. It was quite easy to make and a treat to eat! It is based on a recipe from Giada deLaurentiis. I tweaked it, making the ragout in advance and cooking it til quite dry. For service, we heated the fettuccine and then separately heated the ragout with some cream. Once both were warm, I added the pasta to the sauce and tossed it with some extra pasta water. I then plated the mixture, and topped it with a hearty amount of fresh parmesan and chopped basil and parsley. Next time I make this, I might even try gruyere and swiss!
1/4 c extra virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms, chopped
salt and pepper
2 c chicken broth
1/3 c heavy cream
5 fresh basil leaves
1/4 c flat leaf parsley, chopped
1/2 to 3/4 c grated parmesan
Heat the oil in a large skillet. When hot, add the onion and garlic. Cook over medium heat until the onions are very translucent (8 min or so). Add the mushrooms and season with salt and pepper. Raise the heat and saute until the mushrooms are tender. Add the marsala to pan with it off the heat. Bring the heat back to the fire and cook til wine has evaporated. Add the chicken stock and simmer for a 1/2 hour until the sauce is reduced by half. Add the heavy cream and mix well. Season to taste and add the fresh parmesan and herbs.
Serve hot with pappardelle, tagliatelle or fettuccine