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Mushroom Ragout
from Rose & Crown, Epcot
1 tablespoon olive oil
2 tablespoons chopped garlic
4 tablespoons chopped shallots
1 cup button mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup Portobello mushrooms, sliced
1 cup crimini mushrooms, sliced
1 cup white wine
2 cups heavy cream
to taste salt
to taste pepper
In a large pot, quickly sweat the shallots and garlic in olive oil.
Add the
mushrooms starting with buttons, crimini, portabellas, and the shitakes
last allowing three minutes between batches.
Add white wine and
simmer for five minutes.
Add heavy cream, bring to a boil and
then simmer for 5 minutes to get the correct thickness, making
sure it coats the back of a spoon well.
Season with salt and
pepper to taste.
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