Food & Drink

McSteamy mushroom ragout

McSteamy mushroom ragout

3 tablespoons butter

1 teaspoon chopped garlic

1 tablespoon chopped shallots

1/2 cup chopped chanterelles (see note)

1/2 cup chopped porcinis (see note)

1/2 cup morels (if available, see note)

1 teaspoon fresh thyme leaves

2 tablespoons sherry wine

1/4 cup whole-grain Dijon mustard

1/2 cup heavy whipping cream

1 cup loosely packed torn arugula leaves

Salt and pepper to taste

8 ounces linguine, cooked

Makes 2 servings.

Saute garlic, shallots and mushrooms over medium-high heat in 3 tablespoons butter until mushrooms begin to release their juices, 3 to 5 minutes.

Add thyme and deglaze the pan with sherry. Add mustard and cream and reduce cream by about 1/3. This will take about 3 minutes.

Add arugula and season with salt and pepper. Spoon over linguine.

Note: If you don't feel like spending the money for fancy mushrooms, substitute baby Portobello or button mushrooms for any or all three.

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