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.
When I was first introduced (about 16 years ago) to this amazingly flavorful pie, I refused to try it. I thought it sounded awful. Obviously I did not have the same refined culinary tastes I have today. When I finally gave in, and tried a small bite, I ended up eating 2 pieces and had the leftovers the following day. It has since become one of my favorite dishes. The combination of all the herbs, cabbage, onions and mushrooms burst with aromatic goodness. I love the delicate flakiness of the cream cheese crust. I will be making it this weekend, but wanted to post the recipe today since I won’t have time when I make it. (Sadly I have no picture of the pie to accompany the recipe, but will post one as soon as I can).
This savory pie will not disappoint.
1 1/4 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
3 tablespoons butter
4 ounces cream cheese, softened
2 tablespoons butter
1 onion, chopped
1 small head cabbage, shredded
1/8 teaspoon dried marjoram
1/8 teaspoon dried tarragon
1/4 teaspoon dried basil leaves
salt and pepper to taste
1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces cream cheese, softened
1/2 teaspoon dried dill weed
Preheat oven to 400 degrees.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, peel and slice.
In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. (I roll this out on plastic wrap, to make storing in fridge easier). Put it away to chill.
In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage mixture. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees and bake for 20 to 25 minutes, or until golden brown.