When I first met the other half of WE, he had a serious dislike for mushrooms. I have since, successfully converted him. I actually caught him, tonight, eating the mushroom ragout with a spoon. (ahh…the small victories)
The ragout works well with a number of meats and cuts. Lamb chops, steaks, tenderloin, as well as chicken.
2 Tablespoons extra-virgin olive oil
4 shallots, diced
8 ounces shiitake mushrooms, stemmed and quartered
8 ounces white mushrooms, quartered
8 ounces oyster mushrooms, torn into pieces (note: if you can’t find oyster mushrooms, you can use 12 ounces each of the shiitake and white, the flavor is still amazing)
Salt and pepper to taste
1 bottle of dry red wine
8 cups of beef broth
1 Tablespoon minced fresh thyme or 1 teaspoon dried
Heat a large saucepan over high heat. Add oil, and the shallots. Saute until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and saute about 4 minutes. Add the wine, broth and thyme. Reduce heat and simmer until the mixture has reduced and is sauce-like. About 60 – 90 minutes. Add additional salt and pepper if needed.
You can use this immediately or store in fridge until ready to serve – bring to a boil to re-heat. Will keep in fridge for 3 days.