Jul 12, 2012

Parmesan Mushroom Ragout

Parmesan Mushroom Ragout

You can wake me up for this and I even promise I won’t deck ya! No, really, I’ll eat it smack-dab in the middle of the night. How’s that for procrastination?

This bowl has a whole lot of creamy, yummy goodness in it. You can serve this with an indecent amount of crusty French bread for dipping, but what’s even better is warm, crispy crostini with some ragout spooned on top. Delicious.

But it can be easily transformed into dinner when you add some leftover chicken (and maybe a handful of peas?), and pour it over pasta, that will work beautifully as well.

Whatever you do, make sure you throw in a nice green salad, a soft-boiled egg and roasted asparagus. That should get your weekend off to a good start.

 

Ingredients:

9 oz mushrooms
1/2 small onion
1 leek (white part only)
1 small garlic clove
2 oz wheat flour
2 oz  butter
1 1/2 to 2 cups milk
1/2 tsp salt
1/4 tsp black pepper
2 tbsp flat-leaf parsley
fresh lemon juice
1 oz Parmesan (or to taste)
1 tbsp oil (neutral flavor)

 

Directions:

Wash and mince the leek (white part only), onion and grate the garlic.
Parmesan Mushroom Ragout

Clean up the mushrooms, remove the stem and slice them up.
Parmesan Mushroom Ragout

I’m using peanut oil because of its neutral flavor. Heat the oil.
Parmesan Mushroom Ragout

Cook the onion for a minute.
Parmesan Mushroom Ragout

Add the leek and garlic and continue to cook it (medium heat) until the onion turns translucent.
Parmesan Mushroom Ragout

Add the mushrooms, and stir while cooking them.
Parmesan Mushroom Ragout

As soon as they soften up, you transfer them to a bowl and cover the bowl with aluminum foil.
Parmesan Mushroom Ragout

Melt the butter, add the flour and cook the roux for 2 minutes while stirring.
Parmesan Mushroom Ragout

Add 1 1/2 cup milk, bring it to a boil and let it thicken. Add more milk if it’s too thick, but don’t make it too thin, we’ll be adding lemon juice as well.
Parmesan Mushroom Ragout

Season the sauce with salt and pepper and add the mushrooms again.
Parmesan Mushroom Ragout

Add 2 to 3 tbsp lemon juice. Start with one tbsp and work your way up from there. The lemon should add zing and freshness, but not overrule everything else.
Parmesan Mushroom Ragout

 
We’re creating a harmony here, you know! Or something like that.
 

Let the sauce simmer for 5 minutes. Grate the Parmesan in there and stir it through the sauce.
Parmesan Mushroom Ragout

Finish the sauce with the freshly chopped parsley.
Parmesan Mushroom Ragout

It doesn’t just look pretty, it adds an earthy tone that goes really well with the mushrooms.
Parmesan Mushroom Ragout

The combination of the creamy sauce with the mushrooms, lemon juice and salty Parmesan is magnifico.
Parmesan Mushroom Ragout

Parmesan Mushroom Ragout
Ingredients
    9 oz mushrooms
    1/2 small onion
    1 leek (white part only)
    1 small garlic clove
    2 oz wheat flour
    2 oz  butter
    1 1/2 to 2 cups milk
    1/2 tsp salt
    1/4 tsp black pepper
    2 tbsp flat-leaf parsley
    fresh lemon juice
    1 oz Parmesan (or to taste)
    1 tbsp oil (neutral flavor)

Directions
    Wash and mince the leek (white part only), onion and grate the garlic. Clean up the mushrooms, remove the stem and slice them up. I’m using peanut oil because of its neutral flavor. Heat the oil and cook the onion for a minute before adding the leek and garlic. Cook until the onion turns translucent. Add the mushrooms, and stir while cooking them.

    As soon as they soften up, you transfer them to a bowl and cover the bowl with aluminum foil. Melt the butter, add the flour and cook the roux for 2 minutes while stirring. Add 1 1/2 cup milk, bring it to a boil and let it thicken. Add more milk if it’s too thick, but don’t make it too thin, we’ll be adding lemon juice as well.

    Season the sauce with salt and pepper and add the mushrooms again. Add 2 to 3 tbsp lemon juice. Start with one tbsp and work your way up from there. The lemon should add zing and freshness, but not overrule everything else. Let the sauce simmer for 5 minutes. Grate the Parmesan in there and stir it through the sauce.

    Finish the sauce with the freshly chopped parsley.

Meal type: lunch
Servings: 2
Copyright: © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    12 Comments »

    1. 1

      This looks absolutely gorgeous! Will defo go on my ‘to make’ list! :)
       

      Nisha Jacob on Jul 12, 2012 @ 9:22 pm Reply
    2. 2

      Very nice indeed! May I suggest replacing the parsley with mint? Citrus juices generally combine better with mint for extra kick to the taste buds :)

      Greetings from Chicago

      Vasil Lalov on Jul 12, 2012 @ 9:24 pm Reply
      1. I don’t think I could stand to see more mint. Just removed tons from my garden, oh Lord, it grew like a weed and went everywhere, there’s no getting rid of it :)

        Kay on Jul 12, 2012 @ 9:28 pm Reply
        1. Ha! I had the same experience one year with dill – discovered why they call it “dill weed”.

          This recipe looks great. 

          Mike on Jul 12, 2012 @ 10:07 pm Reply
          1. It drove me nuts! I just yanked it all out. I foresee a lot of mint tea in my near future :)

            Kay on Jul 12, 2012 @ 10:52 pm
    3. 3

      This  is the kind of recipe that made me fall in love with you years ago.
       
       Figuratively speaking. 
       
       In a strictly non-romantical way.

       Or maybe not strictly… I do love your recipes, anyway!

       

      Ilse on Jul 12, 2012 @ 9:34 pm Reply
    4. 4

      I just drooled on my keyboard. So embarassing. If only my husband wasn’t afraid of mushrooms. And wasn’t allergic to dairy.
      I think I need to start working on the mushroom thing. If I can make him like runny fried eggs, then surely I can get him to eat mushrooms, right?! 

      Allyn on Jul 12, 2012 @ 9:54 pm Reply
    5. 5

      Looks delicious! Thx for sharing!

      Bingo Haley on Jul 13, 2012 @ 9:18 am Reply
    6. 6

      That looks so good Kay. Love it! But then mushrooms and Parmesan are always a winning combination in my book!

      Simone on Jul 14, 2012 @ 6:57 am Reply
    7. 7

      That looks so yummy. Really warming and filling.

      Anna on Jul 14, 2012 @ 8:59 pm Reply
    8. 8

      Made it tonight with asparagus and chicken thighs. Dipped some French bread in it. It was very delicious. 

      Kati on Jul 16, 2012 @ 5:17 am Reply
    9. 9

      I am going to attempt to duplicate a meal I had at a restaurant last weekend using this recipe. It was stone ground grits topped with a lightly fried boneless chicken breast and covered with a mushroom ragout sauce. I think this will work well!

      Janis on Oct 19, 2013 @ 12:53 am Reply

    RSS feed for comments on this post.

    Leave a comment