Mixed Mushroom Ragout
- RECIPE YEAR: 2017
- YIELD: Serves 6
- PAIRS WELL WITH: Matrix Estate Pinot Noir
This mushroom ragout not only looks and tastes great, but it is one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch or dinner. There's nothing quite like buttery, slowly sautéed mushrooms with just a splash of red wine and a sprinkle of flaky sea salt.
- 1 pound shiitake mushrooms
- 1 pound cremini and oyster mushrooms
- 1/4 cup vegetable oil
- Salt and freshly ground pepper, to taste
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup Matrix red wine
- 1 cup chopped canned tomatoes, drained
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
Discard the stems from the shiitake mushrooms and cut the caps into slices 1/4 inch thick. Cut the cremini mushrooms into slices 1/8 inch thick. Quarter the oyster mushroom caps. In a large fry pan over medium heat, warm 2 tablespoons of the oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Transfer to a bowl. In the same pan over medium-high heat, warm 1 tablespoon of the oil. Add the cremini and oyster mushrooms and cook, stirring occasionally, until any liquid has evaporated and the mushrooms start to brown, about 5 minutes. Add the onion and the remaining 1 tablespoon oil, and season with salt and pepper. Cover and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the garlic, reduce the heat to low, cover and cook, stirring occasionally, until fragrant, about 2 minutes. Add the wine and cook for 2 minutes, then add the tomatoes and simmer for 4 minutes. In a bowl, whisk together the cream and mustard. Add the cream mixture to the pan, then add the shiitake mushrooms and stock. Simmer over low heat, stirring occasionally, until thickened, about 4 minutes. Season with salt and pepper and serve.