Savory Italian Mushroom Melange 🍄🇮🇹

Italian Mushroom Ragout 🍄🇮🇹

Cook Time: 15 minutes
Prep Time: 5 minutes
Total Time: 20 minutes
Recipe Category: Vegetable
Keywords: European, < 30 Mins, Stove Top

Description:

This delightful Italian Mushroom Ragout recipe is inspired by the culinary expertise of Kylie Kwong from her cooking show in Australia, with influences from the renowned Stefano and Franca Manfredi. While I haven’t yet had the pleasure of cooking it myself, the combination of flavors and textures promises a truly satisfying dish. Whether served with crusty bread or as a side dish alongside your favorite chicken or meat entree, this ragout is sure to elevate any meal.

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Nutritional Information (per serving):

• Calories: 561
• Fat Content: 53g
• Saturated Fat Content: 19.9g
• Cholesterol Content: 67.2mg
• Sodium Content: 1767.8mg
• Carbohydrate Content: 15.7g
• Fiber Content: 3.6g
• Sugar Content: 3.9g
• Protein Content: 5.7g

Ingredients:

• 8 cloves garlic
• 4 green onions
• 1 teaspoon sea salt
• 200g button mushrooms
• 100g brown button mushrooms
• 150g mushrooms (variety of your choice)
• 100g unsalted butter
• 100ml extra virgin olive oil
• 100ml dry white wine
• 125g flat leaf parsley
• 1/2 teaspoon white pepper

Recipe Instructions:

1. Prepare Ingredients: Begin by finely chopping the garlic cloves and green onions. Slice the button mushrooms, ensuring they are evenly sized for consistent cooking.

2. Sauté Aromatics: In a heavy-based pan, layer the chopped garlic, green onions, and sea salt.

3. Layer Mushrooms: Arrange the button mushrooms (excluding enoki and cloud ear fungus) on top of the aromatics in the pan.

4. Add Butter and Olive Oil: Distribute the unsalted butter and extra virgin olive oil over the mushrooms. Sprinkle white pepper evenly across the top.

5. Cook Over High Heat: Place the pan over high heat and allow it to cook for approximately 5 minutes without stirring. This allows the flavors of the garlic and onions to infuse into the mushrooms.

6. Incorporate Wine and Remaining Mushrooms: After 5 minutes, add the dry white wine to the pan, then gently stir in the remaining mushrooms, ensuring they are well combined.

7. Simmer: Reduce the heat to medium-low and allow the mixture to simmer, uncovered, for about 5 more minutes, or until the mushrooms are just tender. Be cautious not to overcook them.

8. Finish with Parsley: Once the mushrooms are cooked to perfection, stir in the chopped flat leaf parsley, ensuring it is evenly distributed throughout the ragout.

9. Serve: Transfer the Italian Mushroom Ragout to a serving dish and garnish with additional parsley if desired. Serve hot alongside crusty bread or as a delectable side dish to complement your main course.

Notes:

• Experiment with different varieties of mushrooms to add depth and complexity to the dish.
• Adjust the seasoning according to your taste preferences, adding more salt and pepper if desired.
• For a richer flavor, consider using a splash of cream or a sprinkle of Parmesan cheese before serving.
• Leftovers can be refrigerated and reheated gently on the stove or in the microwave for a quick and satisfying meal later on.