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.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Main Dish

Cuisine American

Servings servings

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.