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Mushroom Ragout with Chicken Stock Reduction


  • 1/2 pound each, cleaned and stemmed: shiitake, cinnamon cap, white trumpet,
  • hedgehog and cepe mushrooms
  • 1/2 cup (1 stick) unsalted butter
  • 6 tablespoons Madeira
  • Salt, freshly ground pepper to taste
  • Fresh tarragon leaves
  • Chopped fresh parsley
  • 1/2 cup chicken-stock reduction, heated, see note

Yield: 4 servings. Cut the very large mushrooms into smaller pieces to have some consistency in size. Melt butter in two large skillets over medium heat. Add half of the mushrooms to each pan. Cook, stirring occasionally, until mushrooms are just cooked and the liquid has evaporated, about 10 minutes. Add Madeira to pan; cook and stir until wine has evaporated, about 5 minutes. Season with salt and pepper and toss in the tarragon and parsley. Divide the mushrooms among 4 warm plates and spoon 2 tablespoons of warm chicken-stock reduction over each mound. Recommended wine: pinot noir or Alsatian pinot gris. Note: chicken stock reduction is made from 3 cups of unsalted homemade chicken stock, red wine and chopped tomatoes boiled until concentrated to 1/2 cup. If desired, substitute 1 cup reduced-salt chicken broth mixed with 1 tablespoon tomato paste and red wine and boiled until reduced to 1/2 cup for a quick version.

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