Video:Mushroom Ragout on Garlic Toastwith Chef John Mitzewich
This easy and elegant mushroom ragout dish is as versatile as it is delicious. It can be served as a first course, a main course, or even as a sauce for chicken or meat.See Transcript
Transcript:Mushroom Ragout on Garlic ToastHi, I'm Chef John Mitzewich for About.com. Today we're doing a delicious and easy mushroom ragout served over garlic toast.
Select and Slice the MushroomsBefore we get started did you know these are the same mushroom? They are. The brown crimini is the same mushroom as the white button. It's just grown in the light instead of the dark.
So I'm going to buy the white, they're cheaper. I'm going to get two pounds and slice them up. Do they taste the same? I think so.
Mushroom Ragout IngredientsYou also need:
- 2 cloves minced garlic
- 1 tablespoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup marsala wine or sherry
- 1/2 cup chicken stock or vegetable stock
- 1/2 cup heavy cream
- 2 tablespoons butter
Combine the Mushrooms and SpicesThrow the butter in a large sauté pan on high heat. When it foams, we're going to add all the mushrooms. They'll fit don't worry. Just pile them up.
Add the salt and pepper. What's going to happen is we're going to sauté these until brown, but that's going to take a while because they're going to boil first. The salt and pepper is going to bring out all the water and it's going to take about 15 minutes.
Saute the MushroomsSee all that liquid coming out? That's not a problem, don't worry. Just cook all the water out. Leave it on high; it will go faster. And then when all the water is gone, then they will start to sauté and brown.
Prepare the Garlic ToastNow, while that's happening, we're going to get the garlic toast ready. Which is just toast, right from the toaster. We're going to rub it with a clove of raw garlic, and you have really quick instant garlic toast. Very nice trick, very easy.
Flambe the Marsala WineOkay, when the mushroom get browned and nice and sautéed, we're going to throw in the garlic and sauté that for a minute. We're going to add the marsala wine.
Now be careful. I'm going to tip the pan, and it's going to flambé and all the alcohol I'm going to burn off. Don't lose an eyebrow!
You don't have to tip the pan. You can just let it cook for 30 seconds, and all the alcohol will cook out. That's just the fancy chef technique; it's dangerous, but it's fun. Add the chicken stock and the cream.
Add the Thyme to the Mushroom RagoutWe're going to cook this for about three minutes, and it will slowly start to thicken up. Look how delicious that is. The smell is unbelievable.
To finish add half the thyme, we're going to use the other half on top for garnish. Spoon it over your freshly made garlic toast. Drizzle some of that amazing sauce. Top with the fresh thyme.
Serve the Mushroom RagoutThat is a magnificent first course. If you put it next to a salad it could be a main course, unbelievably delicious.
The other thing is you don't just have to put this over toast. If you put this over a piece of chicken or a steak, people will think you can cook. Anyway, I hope you give it a try. Enjoy.
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