Wild Mushroom Ragout
FFSC member Mandy Brown adapted this tasty salsa-style ragout. It makes an excellent accompaniment to mesquite-broiled New York steak.
by Mandy Brown
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Lentinula edodes. © CC BY-NC by lostcoastmike (from inaturalist.org, ID 339836849)
Objective:
Sauce/Garnish/Stuffing
Total Time:
About an hour
Yield:
4 to 6 servings
Suggested Mushrooms:
- Shiitake (Lentinula edodes)
Ingredients
1/2 oz. dried shiitake* or 1/4 pound fresh
1 tbls olive oil
2 red serrano chiles
2 plum tomatoes
3 medium cloves garlic
1 sm bunch fresh cilantro
1/2 cup water
1/8 teaspoon kosher or sea salt
* Or try your favorite sturdy mushroom!
Method
If using fresh mushrooms, wipe clean and cut in half.
Otherwise, if using dried mushrooms:
Place them in a small bowl, cover them with water, and let soak until soft (about 15 mins).
Drain, and then reserve (set aside) the soaking liquid.
Slice the mushrooms in half.
Heat olive oil in small skillet over medium-high heat until hot, but not smoking.
Add the sliced mushrooms and sauté until lightly browned, (about a minute).
If you used dried mushrooms, strain the reserved mushroom-soaking liquid over the sautéed mushrooms, bring to a boil, and cook until pan is dry once more.
Continue to sauté until mushrooms are browned (about 5 minutes).
Put the mushrooms in food processor with chiles, tomatoes, garlic and cilantro. Pulse until chopped coarsely. Do not puree.
Scrape into a bowl and stir in the water and salt. Season to taste.
The ragout will keep for about three days in the refrigerator, if tightly covered.