recipes:double-mushroom_ragout [MarcosWiki]

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====== Double-Mushroom Ragoût ======

/* Description */

From [[recipes:slow-roasted_beef_tenderloin_with_double-mushroom_ragout]] 

<WRAP right>{(rater>id=100|name=double-mushroom ragout|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 2+ cups||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 1 oz. dried porcini mushrooms (about 1 cup)
  * 3 Tbs. unsalted butter
  * 2 Tbs. extra-virgin olive oil
  * 20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick
  * Kosher salt
  * 1/3 cup finely chopped shallot
  * 1/3 cup dry Marsala
  * 1 Tbs. coarsely chopped fresh thyme
  * 3/4 cup heavy cream; more for reheating
  * Freshly ground black pepper
  * 2 Tbs. chopped fresh parsley

====== Directions ======
  - Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.
  - In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.
  - Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.

====== Notes ======
  * **Make Ahead:** You can make and refrigerate the ragoût up to 2 days ahead. Just before serving, reheat it in a medium saucepan over medium heat. Stir in 1 or 2 Tbs. of the reserved mushroom-soaking liquid and 1 or 2 Tbs. heavy cream, letting both reduce slightly until the ragoût is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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