Comments on: mushroom ragout

By: Cheryl

Cheryl — Sun, 10 Jul 2016 02:54:41 +0000

Absolutely delicious. I used Sauvignon blanc because it was open. Loved it!! Thank you!

By: Rebecca

Rebecca — Thu, 14 Jan 2016 05:11:02 +0000

Looks yummy, and the best thing I’ve ever made in an iron skillet is a homemade apple pie. The crust turns out perfect. But you have to eat the pie that day, it doesn’t store well in the skillet (also not good for the skillet either).

By: pam (Sidewalk Shoes)

pam (Sidewalk Shoes) — Sun, 11 Jan 2015 18:38:54 +0000

Mushrooms are my favorite no-meat type of meal. I used to make something similar to this in college and loved it!

By: Kare @ Kitchen Treaty

Kare @ Kitchen Treaty — Sun, 11 Jan 2015 17:47:47 +0000

I love mushrooms, so this is right up my alley. White wine, thyme … yum. Can’t wait to try this.

By: Miryam@eatgood4life

Miryam@eatgood4life — Sat, 16 Aug 2014 02:19:29 +0000

In reply to beejbites. I actually change the time for the mushrooms but keep in mind that there are 2 lbs so that will take longer. There is no specific method as far as the shallots. I like to add them after the mushrooms, you could before if you like too. Also the shallots will continue to cook w/ the white wine and stock. I cook this recipe on high heat and my stove flame is pretty high too. The times indicated in the recipe are sort of a guide but this is on average how long it takes me to cook the ingredients down. I hope this helps. Thanks for stopping by.

By: beejbites

beejbites — Wed, 06 Aug 2014 10:30:02 +0000

Hi Miryam

I have only just discovered your website and style of cooking and think iupit ideas and images are amazing.

I do have a question re mushroom ragu method – you say to fry mushrooms for 10 to 15 mins then a further 2 mins whilst shallots soften then a further 4 mins for liquid to reduce.
Isn’t this overlooking the mushroom?
Also from my experience shallots take longer than 2 mins to soften and alcohol and stock longer than 4 mins to reduce
Is there a reason for this method?