Imagine a dish that transports you to the rustic kitchens of France with just one bite - a luxurious mushroom ragout that promises to elevate your culinary experience from ordinary to extraordinary. This Ragout of Mushrooms with Madeira is not just a recipe; it's a symphony of earthy mushrooms, rich Madeira wine, and velvety cream that will make your taste buds dance with delight. Whether you're a seasoned home chef or a curious food enthusiast, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb mixed mushrooms, sliced
- 1/2 cup Madeira wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Clean the mushrooms with a damp cloth to remove any dirt and then slice them into even pieces. Chop the onion finely and mince the garlic cloves.
- In a large skillet or sauté pan, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and slightly golden.
- Add the minced garlic to the pan and continue to sauté for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the sliced mushrooms to the skillet. Stir well to combine with the onions and garlic. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they have released their moisture and are tender.
- Once the mushrooms are cooked, pour in the Madeira wine. Increase the heat slightly and let the wine simmer for about 5 minutes, allowing it to reduce and concentrate in flavor.
- After the wine has reduced, lower the heat and stir in the heavy cream. Mix well to combine and let the ragout simmer gently for another 5 minutes, allowing the flavors to meld together.
- Add the thyme, and season the ragout with salt and pepper to taste. Stir well to incorporate the seasoning.
- Remove the skillet from the heat once the ragout has thickened slightly. Serve hot as a delicious side dish or over toasted bread as an appetizer.
Tips
- Mushroom Selection: Use a mix of mushrooms like cremini, shiitake, and oyster for a more complex flavor profile and interesting texture.
- Cleaning Mushrooms: Always clean mushrooms gently with a damp cloth instead of washing them under water. Excess moisture can make them soggy during cooking.
- Heat Control: Sauté mushrooms on medium-high heat to help them release moisture and develop a beautiful golden-brown color.
- Wine Matters: Use a good quality Madeira wine. The better the wine, the more refined the final flavor of your ragout.
- Cream Technique: Add cream at the end and avoid boiling to prevent separation and maintain a smooth, silky texture.
- Serving Suggestions: Serve over toasted crusty bread, alongside roasted meats, or as a decadent side dish for an impressive meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 50mg
