Mushroom Ragout
This is from a good friend in the US and this sounds very tasty! Anything with mushrooms, I like it. The mushrooms in the first part is written as it was provided, the second part is using local Japanese mushrooms here in Thailand. I will make this and give me report soon.
Ingredients
- 1 tablespoon olive oil
- 125 grams pancetta, chopped, or bacon (1/4 lb)
- 3/4 cup shallots, cut in half
- 1 1/2 tablespoons garlic, minced
- 1 1/2 tablespoons fresh rosemary, minced, or 1 1/2 teaspoons dried
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 225 grams portobello mushrooms, stems and gills removed, caps chopped, (8 oz)
- 500 grams cremini mushrooms, sliced, (1 lb)
- 225 grams white button mushrooms, sliced, (8 oz)
- 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
- 1 cup chicken stock, or vegetable stock, fresh or from powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, more for serving
- 1/4 cup Romano cheese, grated, or Parmesan, more for serving
- 500 grams dry Fettuccine pasta
Using Japanese Mushrooms
- 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
- 300 grams Buna Shimeji mushrooms, roots removed, separated, (10 oz)
- 150 grams White Shimeji mushrooms, roots removed, separated, (5 oz)
- 300 grams Enoki mushrooms, roots removed, separated, 10 oz)
Instructions
- In very large skillet, heat oil over medium heat, when hot, and add the Pancetta. Cook for 10 minutes or until crisp. Add shallots and cook for 3 more minutes, then add garlic and rosemary, and cook for 1 minute. Add the tomato paste and cook for 2 minutes.
- Add butter and all the mushrooms and stir. Increase heat to medium high. Cover and cook for 5 minutes. Remove lid and cook for another 5 minutes.
- Add the broth, season with salt and pepper as desired and cook uncovered for 15 minutes or until most of the liquid is gone and mushrooms are nice and tender.
- While the mushrooms are cooking, heat a pot of salted water to boiling, then cook the fettuccine to just tender. Scoop out 1 cup of pasta water and reserve, drain the rest of the water and set the pasta aside.
- Add the parsley and Romano cheese to the mushrooms. Add a little of the pasta water to make a creamy and thick sauce. Add only a little water at a time until you achieve the creamy consistency as desired.
- Serve over the hot pasta and garnish with parsley and Romano cheese as desired. Enjoy.
Using the Japanese Mushrooms
- The steps stay the same. Note about the Enoki and Shimeji mushrooms, these two types have root bundles, so adjust the weights of the mushrooms as needed, I know I will but extra just to make sure.
Notes
I will price this on the Japanese mushrooms once I have them on hand, for now, this is fair cost. And for pancetta, never seen it it here so I will use bacon.
Recipe provided by good friend, Patti Stone.
United States.
United States.
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