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Thread: Any mushroom hunters here? REC wild mushroom ragout

  1. #1
    ImStillMags Guest

    Default Any mushroom hunters here? REC wild mushroom ragout

    This is one of my favorite mushroom dishes using the wonderful
    chanterelles we get here. It's also great with morels or any wild
    mushrooms.....even 'domestic' ones.

    RAGOUT

    2 tablespoons butter
    2 tablespoons extra virgin olive oil
    4 shallot -- finely
    chopped
    2 cloves garlic -- minced
    6 ounces chanterelle mushrooms --
    halved
    6 ounces oyster mushrooms -- halved
    6 ounces shiitake mushrooms -- sliced
    thick
    salt and fresh ground pepper
    1 cup chicken stock
    2 large thyme sprigs

    POLENTA

    2 cups whole milk
    2 cups chicken stock or vegetable stock
    2 tablespoons butter
    1 cup polenta
    1/2 cup heavy cream
    2 tablespoons mascarpone cheese
    1/2 teaspoon rosemary -- finely chopped
    1 /2 teaspoon thyme -- finely chopped
    1/2 teaspoon parsley -- finely chopped
    1/2 teaspoon marjoram -- finely chopped
    1 tablespoon parmesan cheese -- grated
    plus more shredded parm for serving
    salt and pepper

    MAKE THE RAGOUT
    1. In deep skillet, melt half the butter and half the olive oil, add
    half the shallots and garlic and all of the chanterelles and oyster
    mushrooms and cook over med-high heat stirring occasionally till
    softened and golden, about 6 minutes. Set aside.
    2. Melt the remaning butter and olive oil , add the remaining
    shallots and garlic and
    the ****ake mushrooms and cook over medium high heat till softened and
    golden,
    about 6 minutes.
    3. Return all the mushrooms to the same skillet and season with salt
    and pepper
    and cook for one minute. Add the chicken stock and thyme and simmer
    for 5 minutes.
    Keep warm.

    MAKE THE POLENTA
    1. In a large saucepot, combine the milk, stock and butter and bring
    to a boil.
    2, Whisk in the polenta and cook over low heat stirring constantly
    with a wooden spoon till very thick, about 8 minutes.
    3. Remove from heat and stir in heavy cream, mascarpone, herbs and
    parmesan. Season with salt and pepper.

    Spoon the polenta on to plates and top with mushroom ragout, top with
    shredded parmesan and sprig of herbs.

    http://www.hizzoners.com/recipes/lun...ushroom-ragout



  2. #2
    merryb Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 1:25*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > This is one of my favorite mushroom dishes using the wonderful
    > chanterelles we get here. *It's also great with morels or any wild
    > mushrooms.....even 'domestic' ones.
    >
    > * * * * * * * * *RAGOUT
    >
    > * *2 * * * * * *tablespoons * * * * * *butter
    > * *2 * * * * * *tablespoons * * * * * extra virgin olive oil
    > * *4 * * * * * * * * * * * * * * * * * * * * * *shallot -- finely
    > chopped
    > * *2 * * * * * *cloves * * * * * * * * * *garlic -- minced
    > * *6 * * * * * *ounces * * * * * * * * * chanterelle mushrooms --
    > halved
    > * *6 * * * * * *ounces * * * * * * * * * oyster mushrooms -- halved
    > * *6 * * * * * *ounces * * * * * * * * * shiitake mushrooms -- sliced
    > thick
    > * * * * * * * * * * * * salt and fresh ground pepper
    > * *1 * * * * * *cup * * * * * * * * * * * * chicken stock
    > * *2 * * * * * *large * * * * * * * * ** * thyme sprigs
    >
    > * * * * * * * * * * * * POLENTA
    >
    > * *2 * * * * * *cups * * * * * * * * *whole milk
    > * *2 * * * * * *cups * * * * * * * * *chicken stock or vegetable stock
    > * *2 * * * * * *tablespoons * * * *butter
    > * *1 * * * * * *cup * * * * * * * * * *polenta
    > * 1/2 * * * * *cup * * * * * * * * * *heavy cream
    > * *2 * * * * * tablespoons * * * * mascarpone cheese
    > * 1/2 * * * * teaspoon * * * * * * *rosemary -- finely chopped
    > * 1 /2 * * * *teaspoon * * * * * * *thyme -- finely chopped
    > * 1/2 * * * * teaspoon * * * * * * *parsley -- finely chopped
    > * 1/2 * * * * teaspoon * * * * * * *marjoram -- finely chopped
    > * *1 * * * * * tablespoon * * * * * parmesan cheese -- grated
    > * * * * * * * * * * * * plus more shredded parm for serving
    > * * * * * * * * * * * * salt and pepper
    >
    > MAKE THE RAGOUT
    > 1. In deep skillet, melt half the butter and half the olive oil, add
    > half the shallots and garlic and all of the chanterelles and oyster
    > mushrooms and cook over med-high heat stirring occasionally till
    > softened and golden, about 6 minutes. *Set aside.
    > 2. *Melt the remaning butter and olive oil , add the remaining
    > shallots and garlic and
    > the ****ake mushrooms and cook over medium high heat till softened and
    > golden,
    > about 6 minutes.
    > 3. *Return all the mushrooms to the same skillet and season with salt
    > and pepper
    > and cook for one minute. *Add the chicken stock and thyme and simmer
    > for 5 minutes.
    > Keep warm.
    >
    > MAKE THE POLENTA
    > 1. In a large saucepot, combine the milk, stock and butter and bring
    > to a boil.
    > 2, Whisk in the polenta and cook over low heat stirring constantly
    > with a wooden spoon till very thick, about 8 minutes.
    > 3. Remove from heat and stir in heavy cream, mascarpone, herbs and
    > parmesan. *Season with salt and pepper.
    >
    > Spoon the polenta on to plates and top with mushroom ragout, top with
    > shredded parmesan and sprig of herbs.
    >
    > http://www.hizzoners.com/recipes/lun...my-polenta-wit...


    That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
    there are lots here in S. Puget sound area...

  3. #3
    KevinS Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 1:45*pm, merryb <msg...@juno.com> wrote:

    > That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
    > there are lots here in S. Puget sound area...- Hide quoted text -


    We get some on our Kitsap County property.


  4. #4
    ImStillMags Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 1:45*pm, merryb <msg...@juno.com> wrote:
    > On Sep 29, 1:25*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    >
    >
    >
    >
    > > This is one of my favorite mushroom dishes using the wonderful
    > > chanterelles we get here. *It's also great with morels or any wild
    > > mushrooms.....even 'domestic' ones.

    >
    > > * * * * * * * * *RAGOUT

    >
    > > * *2 * * * * * *tablespoons * * * * * *butter
    > > * *2 * * * * * *tablespoons * * * * * extra virgin olive oil
    > > * *4 * * * * * * * * * * * * * * * * * * * * * *shallot -- finely
    > > chopped
    > > * *2 * * * * * *cloves * * * * * * * * * *garlic -- minced
    > > * *6 * * * * * *ounces * * * * * * * * * chanterelle mushrooms --
    > > halved
    > > * *6 * * * * * *ounces * * * * * * * * * oyster mushrooms -- halved
    > > * *6 * * * * * *ounces * * * * * * * * * shiitake mushrooms -- sliced
    > > thick
    > > * * * * * * * * * * * * salt and fresh ground pepper
    > > * *1 * * * * * *cup * * * * * * * * ** * * chicken stock
    > > * *2 * * * * * *large * * * * * * * * * * * thyme sprigs

    >
    > > * * * * * * * * * * * * POLENTA

    >
    > > * *2 * * * * * *cups * * * * * * * * *whole milk
    > > * *2 * * * * * *cups * * * * * * * * *chicken stock or vegetable stock
    > > * *2 * * * * * *tablespoons * * * *butter
    > > * *1 * * * * * *cup * * * * * * * * **polenta
    > > * 1/2 * * * * *cup * * * * * * * * * *heavy cream
    > > * *2 * * * * * tablespoons * * * * mascarpone cheese
    > > * 1/2 * * * * teaspoon * * * * * * *rosemary --finely chopped
    > > * 1 /2 * * * *teaspoon * * * * * * *thyme -- finely chopped
    > > * 1/2 * * * * teaspoon * * * * * * *parsley -- finely chopped
    > > * 1/2 * * * * teaspoon * * * * * * *marjoram --finely chopped
    > > * *1 * * * * * tablespoon * * * * * parmesan cheese -- grated
    > > * * * * * * * * * * * * plus more shredded parmfor serving
    > > * * * * * * * * * * * * salt and pepper

    >
    > > MAKE THE RAGOUT
    > > 1. In deep skillet, melt half the butter and half the olive oil, add
    > > half the shallots and garlic and all of the chanterelles and oyster
    > > mushrooms and cook over med-high heat stirring occasionally till
    > > softened and golden, about 6 minutes. *Set aside.
    > > 2. *Melt the remaning butter and olive oil , add the remaining
    > > shallots and garlic and
    > > the ****ake mushrooms and cook over medium high heat till softened and
    > > golden,
    > > about 6 minutes.
    > > 3. *Return all the mushrooms to the same skillet and season with salt
    > > and pepper
    > > and cook for one minute. *Add the chicken stock and thyme and simmer
    > > for 5 minutes.
    > > Keep warm.

    >
    > > MAKE THE POLENTA
    > > 1. In a large saucepot, combine the milk, stock and butter and bring
    > > to a boil.
    > > 2, Whisk in the polenta and cook over low heat stirring constantly
    > > with a wooden spoon till very thick, about 8 minutes.
    > > 3. Remove from heat and stir in heavy cream, mascarpone, herbs and
    > > parmesan. *Season with salt and pepper.

    >
    > > Spoon the polenta on to plates and top with mushroom ragout, top with
    > > shredded parmesan and sprig of herbs.

    >
    > >http://www.hizzoners.com/recipes/lun...my-polenta-wit...

    >
    > That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
    > there are lots here in S. Puget sound area...- Hide quoted text -
    >
    > - Show quoted text -


    I have in the past. Haven't lately. I have friends who are avid
    hunters and have "their" spots.
    I was in one of the local Asian markets this past weekend and she had
    three case sized cardboard boxes FULL of chantrelles.
    I bout died.


  5. #5
    Doug Freyburger Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    merryb wrote:
    >
    > That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
    > there are lots here in S. Puget sound area...


    Are those the bright yellow almost orange ones that are shaped like
    oyster mushrooms?

  6. #6
    merryb Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 3:13*pm, Doug Freyburger <dfrey...@yahoo.com> wrote:
    > merryb wrote:
    >
    > > That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
    > > there are lots here in S. Puget sound area...

    >
    > Are those the bright yellow almost orange ones that are shaped like
    > oyster mushrooms?


    Yes, at least about the color. I know that they do not have gills, but
    ridges that go all the way down the stem...

  7. #7
    ImStillMags Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 3:13*pm, Doug Freyburger <dfrey...@yahoo.com> wrote:
    > merryb wrote:
    >
    > > That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
    > > there are lots here in S. Puget sound area...

    >
    > Are those the bright yellow almost orange ones that are shaped like
    > oyster mushrooms?


    Yes, they look like these:

    http://www.deepcovebc.com/unjimagesT...erellesbig.jpg

    they are amazing tasting.

  8. #8
    ImStillMags Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 3:57*pm, ImStillMags <sitara8...@gmail.com> wrote:


    You can also use dried wild mushrooms for this recipe. I have done
    that when fresh wild are not in season and are hard to get.
    I used to buy the large containers of mixed wild dried mushrooms for
    that dish. Just soak them in boiling water to rehydrate and then
    saute as per the recipe.

    It's hard to go wrong with any mushrooms in this recipe it's so good.

  9. #9
    merryb Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 2:07*pm, KevinS <sheeh...@aol.com> wrote:
    > On Sep 29, 1:45*pm, merryb <msg...@juno.com> wrote:
    >
    > > That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
    > > there are lots here in S. Puget sound area...- Hide quoted text -

    >
    > We get some on our Kitsap County property.


    Lucky you! Gig Harbor- you?

  10. #10
    KevinS Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 29, 6:07*pm, merryb <msg...@juno.com> wrote:

    > On Sep 29, 2:07*pm, KevinS <sheeh...@aol.com> wrote:


    > > We get some on our Kitsap County property.


    > Lucky you! Gig Harbor- you?


    Seabeck.


  11. #11
    Polly Esther Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout


    "ImStillMags" <> wrote .com...
    On Sep 29, 3:57 pm, ImStillMags <sitara8...@gmail.com> wrote:


    You can also use dried wild mushrooms for this recipe. I have done
    that when fresh wild are not in season and are hard to get.
    I used to buy the large containers of mixed wild dried mushrooms for
    that dish. Just soak them in boiling water to rehydrate and then
    saute as per the recipe.

    It's hard to go wrong with any mushrooms in this recipe it's so good.

    You mushroom lovers would have a happy time here on the bayou. All manner
    of wild mushrooms springing up all over the place. Yesterday I noticed some
    popping up in the empty flower pots. They are a bright yellow with pancake
    looking tops, lots of white ones with freckles and even more that look like
    loaves of bread that were baked a few minutes too long. We don't have a
    clue which would be good to eat. We're told this was a fun spot in the 60's
    for folks wanting to take a little trip. Polly


  12. #12
    ImStillMags Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout

    On Sep 30, 7:01*am, "Polly Esther" <Polly...@cableone.net> wrote:
    > "ImStillMags" <> wrote .com...
    > On Sep 29, 3:57 pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > You can also use dried wild mushrooms for this recipe. *I have done
    > that when fresh wild are not in season and are hard to get.
    > I used to buy the large containers of mixed wild dried mushrooms for
    > that dish. * *Just soak them in boiling water to rehydrate and then
    > saute as per the recipe.
    >
    > It's hard to go wrong with any mushrooms in this recipe it's so good.
    >
    > You mushroom lovers would have a happy time here on the bayou. *All manner
    > of wild mushrooms springing up all over the place. *Yesterday I noticedsome
    > popping up in the empty flower pots. *They are a bright yellow with pancake
    > looking tops, lots of white ones with freckles and even more that look like
    > loaves of bread that were baked a few minutes too long. *We don't have a
    > clue which would be good to eat. *We're told this was a fun spot in the60's
    > for folks wanting to take a little trip. *Polly


    Be very careful if you decide to "sample" any of those, you might find
    yourself along with Alice in Wonderland !!



  13. #13
    haleymcadams1 Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout


    ImStillMags;1666001 Wrote:
    > This is one of my favorite mushroom dishes using the wonderful
    > chanterelles we get here. It's also great with morels or any wild
    > mushrooms.....even 'domestic' ones.
    >
    > RAGOUT
    >
    > 2 tablespoons butter
    > 2 tablespoons extra virgin olive oil
    > 4 shallot -- finely
    > chopped
    > 2 cloves garlic -- minced
    > 6 ounces chanterelle mushrooms --
    > halved
    > 6 ounces oyster mushrooms -- halved
    > 6 ounces shiitake mushrooms -- sliced
    > thick
    > salt and fresh ground pepper
    > 1 cup chicken stock
    > 2 large thyme sprigs
    >
    > POLENTA
    >
    > 2 cups whole milk
    > 2 cups chicken stock or vegetable stock
    > 2 tablespoons butter
    > 1 cup polenta
    > 1/2 cup heavy cream
    > 2 tablespoons mascarpone cheese
    > 1/2 teaspoon rosemary -- finely chopped
    > 1 /2 teaspoon thyme -- finely chopped
    > 1/2 teaspoon parsley -- finely chopped
    > 1/2 teaspoon marjoram -- finely chopped
    > 1 tablespoon parmesan cheese -- grated
    > plus more shredded parm for serving
    > salt and pepper
    >
    > MAKE THE RAGOUT
    > 1. In deep skillet, melt half the butter and half the olive oil, add
    > half the shallots and garlic and all of the chanterelles and oyster
    > mushrooms and cook over med-high heat stirring occasionally till
    > softened and golden, about 6 minutes. Set aside.
    > 2. Melt the remaning butter and olive oil , add the remaining
    > shallots and garlic and
    > the ****ake mushrooms and cook over medium high heat till softened and
    > golden,
    > about 6 minutes.
    > 3. Return all the mushrooms to the same skillet and season with salt
    > and pepper
    > and cook for one minute. Add the chicken stock and thyme and simmer
    > for 5 minutes.
    > Keep warm.
    >
    > MAKE THE POLENTA
    > 1. In a large saucepot, combine the milk, stock and butter and bring
    > to a boil.
    > 2, Whisk in the polenta and cook over low heat stirring constantly
    > with a wooden spoon till very thick, about 8 minutes.
    > 3. Remove from heat and stir in heavy cream, mascarpone, herbs and
    > parmesan. Season with salt and pepper.
    >
    > Spoon the polenta on to plates and top with mushroom ragout, top with
    > shredded parmesan and sprig of herbs.
    >
    > http://tinyurl.com/3oy9c6g


    Honestly this is my very first time to hear about a Mushroom Ragout.
    After searching what it looks like in Google, I convince myself to make
    one.




    --
    haleymcadams1

  14. #14
    Mike Guest

    Default Re: Any mushroom hunters here? REC wild mushroom ragout


    "KevinS" <[email protected]> wrote in message
    news:[email protected]...
    On Sep 29, 6:07 pm, merryb <msg...@juno.com> wrote:

    > On Sep 29, 2:07 pm, KevinS <sheeh...@aol.com> wrote:


    > > We get some on our Kitsap County property.


    > Lucky you! Gig Harbor- you?


    Seabeck.

    Island county. we need more rain here




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