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
Feb 8, 2010

Fluffy Pesto Mashed Potatoes

I think I might have created a whole new favorite side dish to go along with fish. At least for my family, that is. It hit all the right spots and we loved every single bite. They’re creamy mashed potatoes, seasoned with a hint of subtle tasting (homemade) pesto rosso, combined with soft leeks and finished off with loads of Parmesan cheese. Need I say more?