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Wild Mushroom Ragout

Source of Recipe


Food & Wine






List of Ingredients



• 1 Tbsp unsalted butter
  
• 2 Tbsp extra-virgin olive oil
  
• 1 large shallot, minced
  
• 1-1/2 lbs. mixed wild mushrooms, such as chanterelles, oysters, and shiitake, thickly sliced
  
• 2 Tbsp brandy or Cognac
  
• 3/4 cup low-sodium chicken broth
  
• 1 cup heavy cream
  
• Salt and freshly ground pepper
  
• 2 Tbsp snipped chives
  






Instructions



1. In a large deep skillet, melt the butter in the olive oil. Add the shallot and cook over moderately high heat until softened, 3 minutes.
   
   
2. Add the mushrooms and cook, tossing, until browned, about 15 minutes. Add the brandy; simmer until evaporated.
   
   
3. Add the broth and cook, stirring frequently, until reduced by half. Add the cream and cook until slightly reduced, about 12 minutes. Season with salt and pepper, and stir in the chives.
   
   Serve with pasta, polenta, or grilled steak, pork, or lamb.
   
   Serves 6