I have always liked mushrooms. I am not really sure why considering they are fleshy growths of fungus. 😱 Wild mushrooms grow abundantly in the fields and forests of Illinois. In fact, there are said to be more than 1,200 different species in the Chicago region. In my yard alone, there are several edible species. The golden-brown honey mushroom grows on the roots of my oaks. I have friends who come every year to pick them.
But I’m not going to lie, these wild “edible” mushrooms scare me. Mushrooms can be poisonous, and I do not know enough to tell the difference. Therefore, I love the “wild” mushrooms I get from the produce section of my local grocery. Safety first! My three favorites when making “Mushroom Ragout” are shiitake, baby bella, and cremini. Though delicious made with cremini mushrooms alone, mushroom ragout is even more spectacular using a blend of all three.
Clean and slice a trio of wild mushrooms until you have 2 cups.
In a medium skillet over medium heat melt 2 tablespoons butter. Sauté 2 minced shallots, 1 clove minced garlic, 1/2 teaspoon fresh rosemary, and 1/2 teaspoon thyme for 2 – 3 minutes.
Add the mushrooms and continue cooking for 5 minutes, stirring constantly. Add 4 tablespoons dry red wine.
Add 1/2 cup vegetable broth and bring to a boil. Add 2 tablespoons heavy cream and reduce heat. Simmer for 5 minutes and season with salt and pepper to taste. Mix 1 tablespoon cornstarch with 2 tablespoons water until smooth and lump free. Add to the mushroom mixture. Cook until mixture thickens, about 3 – 4 minutes.
Remove from heat. Wild Mushroom Ragout can be served over steak, chicken, or homemade egg noodles. Today I am serving them with homemade egg noodles (vegetarian month) topped with fresh chopped parsley and freshly shredded Parmesan cheese.
This is a rich and versatile mushroom sauce you will want to use over and over. As a teenager, I worked in a steakhouse and we use to take a ribeye, melt cheese over the top, and serve with wild mushroom ragout over the top. If you haven’t tried that yet…your welcome! – Ella💙
- 2 cups wild mushrooms
- 2 tablespoons butter
- 1 clove garlic, crushed
- 2 shallots, minced
- 1/2 teaspoon fresh rosemary, minced
- 1/2 teaspoon fresh thyme
- 1/2 cup vegetable broth
- 4 tablespoons dry red wine
- 2 tablespoons heavy cream
- Salt & pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 10 ounces egg noodles, fresh or frozen
- Fresh Italian parsley, chopped
- Shredded parmesan cheese
Bring a large pot of salted water to a boil. Cook the pasta according to package direction until al dente, drain. Set aside.
Clean and slice mushrooms.
In a medium skillet over medium heat melt butter. Sauté garlic and shallots for 2 – 3 minutes. Add mushrooms and continue cooking for 5 minutes. Stir constantly. Add rosemary, thyme, wine, and stock and bring to a boil. Add heavy cream and reduce heat. Simmer for 5 minutes and season with salt and pepper to taste. Add cornstarch mixed with water and cook until mixture thickens, about 3 – 4 minutes.
Add the pasta to the skillet with the mushrooms. Stir to coat over a low heat.
Remove from heat and serve topped with the parsley and cheese.