Wild Mushroom Ragout

Name: Wild Mushroom Ragout
Ingredients: 1 teaspoon extra-virgin olive oil; 1/4 pound thinly sliced pancetta, coarsely chopped; 1 1/4 pounds mixed mushrooms, such as shiitake and oysterstemmed and thinly sliced; 1 large shallot, finely chopped; 1 teaspoon finely chopped thyme; 1/4 cup Madeira or Marsala; 3/4 cup heavy cream; Salt and freshly ground pepper

8 ingredients

8 steps

Ingredients

1 teaspoon extra-virgin olive oil
1/4 pound thinly sliced pancetta, coarsely chopped
1 1/4 pounds mixed mushrooms, such as shiitake and oysterstemmed and thinly sliced
1 large shallot, finely chopped
1 teaspoon finely chopped thyme
1/4 cup Madeira or Marsala
3/4 cup heavy cream
Salt and freshly ground pepper

Directions

1

In a large deep skillet, heat the olive oil.
2

Add the pancetta and cook over moderately high heat, stirring, until golden, about 5 minutes.
3

Using a slotted spoon, transfer the pancetta to a plate; leave the fat in the skillet.
4

Add the mushrooms to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned and softened, about 8 minutes.
5

Add the shallot and thyme and cook, stirring, until the shallot is softened.
6

Add the Madeira and cook until evaporated, scraping up any browned bits on the bottom of the skillet.
7

Stir in the cream, season with salt and pepper and simmer until the ragout is slightly thickened, 2 to 3 minutes.
8

Just before serving, stir in the pancetta.