Thread: 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...

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.

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.

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?

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...

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.

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.

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?

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.

"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

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 !!

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

"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