Mushroom Ragout Recipe from Rose & Crown Dining Room
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.