Mushroom Ragout

Mmmm. Mushrooms. In a perfect creamy sauce. I think I’ll serve this over… everything.

 

Mushroom Ragout
adapted from anson mills and the wednesday chef

 

8 ounces small cremini mushrooms, stemmed and quartered
8 ounces white mushrooms, stemmed and quartered
8 ounces wild mushrooms, cut into chunks of roughly even size (I used shiitake)
3 tablespoons butter
2 medium leeks, white part thinly sliced (about 1 cup)
1/2 teaspoon salt
1/4 teaspoon ground thyme (or 1/2 teaspoon fresh minced)
Pinch of cayenne pepper
1/4 cup dry white wine
1/2 cup stock (chicken or vegetable)
1/4 cup sour cream
1/4 cup finely grated Parmesan
Freshly ground black pepper to taste

 

Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes. Add the cremini mushrooms. Sear and toss intermittently until the mushrooms release their juices and begin to brown, about 3 minutes.
Add the rest of the mushrooms and stir to mix well. Add the thyme and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 10 more minutes.
Stir in the sour cream and parmesan, heat through. Season well with pepper and serve.

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