Mushroom Ragout

This is an elegant dish, simple to prepare, that creates an "impression." I especially enjoy knowing about recipes that are easy to make, but taste like a gourmet sensation. This is a delicious dish served with pasta, rice, or just a big loaf of fine quality bread. It also makes a great side dish with red meat.

Ingredients:

1/4 cup extra virgin olive oil
1 large onion, peeled and coarsely chopped
2 garlic cloves, minced
1 pound fresh mushrooms cleaned, trimmed, and chopped coarsely
Sea salt & freshly ground black pepper
1/2 cup Marsala
2 cups chicken stock
1/3 cup heavy cream
5 fresh basil leaves, chopped coarsely
1/4 cup flat leaf Italian parsley, cleaned, trimmed, and chopped
3/4 cup freshly grated Parmesan cheese

Preparation:
Use a large skillet to heat the oil. When the oil is very hot, but not yet smoking, add the onions and garlic. Cook over medium low until the onions have wilted, which should take just under ten minutes. Add the mushrooms and season with salt and pepper.
Raise the heat to high and sauté until the mushrooms are tender and all of the liquid has evaporated. Remove the pan from the heat, pour in the Marsala, and return the pan to the stove.
Continue to cook, stirring from time to time, allowing the wine to evaporate. This should take about three minutes.
Add the broth and simmer for about 30 minutes, or until the sauce has reduced by about half.
Add the cream and mix well. Take the pan off of the heat and ad the fresh herbs and Parmesan. Mix thoroughly and serve immediately.

Directions:
This is an elegant dish, simple to prepare, that creates an
"impression." I especially enjoy knowing about recipes that are
easy to make, but taste like a gourmet sensation. This is a
delicious dish served with pasta, rice, or just a big loaf of fine
quality bread. It also makes a great side dish with red meat.

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Mushroom Ragout

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