Wild Mushroom and Sausage Ragout
Recipe type: Sauces
Serves: 6
  • 1 ounce dried shiitake mushrooms
  • water
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 4 cloves garlic; minced
  • 2 shallots; minced
  • 1/2 pound fresh shiitake mushrooms; stemmed, sliced
  • 1 pound Italian brown mushrooms; sliced
  • 1/2 pound cooked sausage; sliced
  • 3 Tablespoons tawny Port
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 3/4 Cup beef broth (to 1 Cup)
  • 1 Tablespoon cornstarch
  • 1 teaspoon minced fresh thyme
  • salt, to taste
  • freshly-ground black pepper, to taste
  • Garlic Toast:
  • 1 French bread loaf
  • cloves garlic; peeled
  1. To make the garlic toast, cut a loaf of French bread into 1-inch-thick slices. Toast the slices until golden brown, then rub them with cloves of peeled garlic.
  2. Soak the dried shiitakes in about 1 1/4 Cups of very hot water. Set aside.
  3. Heat the oil and butter in a large skillet over medium heat. Add the garlic and shallots and cook, stirring until very fragrant, about 1 minute. Add the fresh shiitakes, the brown mushrooms and the sausage; raise the heat to high and cook, stirring frequently, until the moisture from the mushrooms has evaporated, about 5 minutes. Add the Port, vinegar and Worcestershire and cook until that liquid has evaporated, about 2 minutes.
  4. Reserving the soaking liquid, drain the dried shiitakes gently, squeezing out any excess water. Chop them and add them to the skillet. Add enough beef broth to the reserved liquid to make 2 Cups. Stir in the cornstarch then add the mixture to the skillet. Bring to a boil and cook about 1 minute until thickened. Stir in the thyme and salt and pepper to taste. Serve over the garlic toast.
This recipe yields 6 servings.

Each serving: 271 calories; 803 mg sodium; 42 mg cholesterol; 18 grams fat; 7 grams saturated fat; 12 grams carbohydrates; 11 grams protein; 1.89 grams fiber.

NOTES : Recipe by Mayi Brady, Times Test Kitchen Cook and Staff Writer
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.