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porcini mushrooms boiling water white mushrooms lemon juice unsalted butter extra-virgin olive oil salt Chanterelle mushrooms shallots mushroom broth flour garlic thyme polenta
Viewed: 56 - Published at: 5 years agoIngredients
- 1/2 ounce dried porcini mushrooms (1/2 cup)
- 1/2 cup boiling water
- 1/2 pound large white mushrooms, stemmed and tops cut into eighths
- 1 tablespoon fresh lemon juice
- 3 1/2 tablespoons unsalted butter, 1/2 tablespoon softened
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound chanterelle mushrooms, sliced 1/2 inch thick
- 2 large shallots, thinly sliced
- 1 1/2 cups mushroom broth or water
- 1 tablespoon all-purpose flour
- 1 garlic clove, minced
- 1 teaspoon chopped thyme
- Soft polenta, for serving
Method
- In a small heatproof bowl, cover the dried porcini mushrooms with the boiling water.
- Let stand until the mushrooms have softened, about 15 minutes.
- Meanwhile, in a medium bowl, toss the white mushrooms with 2 teaspoons of the lemon juice.
- In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of the olive oil until sizzling.
- Add the white mushrooms and season with salt and pepper.
- Cover and cook over moderate heat until the liquid released from the mushrooms has evaporated, about 6 minutes.
- Uncover and cook, stirring occasionally, until the mushrooms are browned, about 4 minutes.
- Transfer to a plate.
- In the same skillet, melt 2 tablespoons of the butter in the remaining 1 tablespoon of oil.
- Add the chanterelles and season with salt and pepper.
- Cover and cook over moderate heat until the mushrooms are swimming in liquid, about 5 minutes.
- Uncover and cook over moderately high heat until the liquid has evaporated, about 3 minutes.
- Continue to cook, stirring occasionally, until the chanterelles are browned, about 8 minutes.
- Add the shallots and cook over moderate heat, stirring a few times, until softened, about 4 minutes.
- Using a slotted spoon, transfer the porcini to a work surface.
- Coarsely chop the porcini and add them to the chanterelles along with their soaking liquid, stopping before you reach the grit.
- Stir in the mushroom broth and the white mushrooms and simmer over moderate heat until the porcini are soft, about 4 minutes.
- In a small bowl, blend the 1/2 tablespoon of softened butter with the flour to make a smooth paste.
- Stir in 1/3 cup of the ragout liquid to dissolve the paste, then whisk the mixture into the ragout.
- Add the minced garlic, chopped thyme and the remaining 1 teaspoon of lemon juice and simmer over low heat, stirring occasionally, until the ragout is thickened and glossy, about 4 minutes.
- Season the mushroom ragout with salt and pepper and serve with soft polenta.
