When in doubt as to what to have for dinner, I always seem to turn to fettuccine with a mushroom ragu of sorts. It's quite easy, and very tasty -- and lots of room for adjustment given whatever ingredients are on hand.
Last night, I whipped up a mushroom ragu with sauteed onion, shittakes, hen of the woods, and baby bella mushrooms. Deglazed with some sherry, and then finished with a bit of chicken stock, creme fraiche and milk. And of course, grated gruyere and salt. Perfect with some al dente whole wheat pasta, and a toasted walnut or two on top. And, I'm hoping its even better two days later tossed with some pasta water and truffle oil. Shall I let you know how it is tomorrow??
My Favorite Mushroom Ragu
Olive oil
1 large onion, diced
Salt
1 package (about 2 cups) diced shittake mushrooms
1 package (about 2 cups) diced baby bella mushrooms
1 package (about 2 cups) diced hen of the woods mushrooms
2/3 cup sherry
2/3 cup chicken stock
1/2 cup whole milk
1/2 cup creme fraiche
2/3 cup basil, chiffonade
Grated gruyere, to taste
Toasted walnuts, for garnish
Heat oil in saute pan til hot. Add onion, season, and cook until translucent. Add mushrooms and cook until mostly tender and liquid has evaporated. Add sherry and stock and cook until reduced by half. Add milk and creme fraiche and cook 5-10 minutes on low. Season to taste and toss with warm pasta (reserve pasta water to thin sauce out). Garnish with grated gruyere and chiffonade of basil.
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