A rich and flavorful mushroom ragout that makes the perfect accompaniment to pasta, rice, or polenta. For more intense flavor, soak 1/2 ounce dried mushrooms, such as porcini, then chop and add with the fresh mushrooms; use the strained soaking water for part of the liquid.

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 onion, finely chopped
  • 1 pound (16 oz.) mushrooms, thickly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste
  • Salt and black pepper to taste
  • 1 1/2 cups chicken or vegetable stock
  • 2 tablespoons cold butter, cut into pieces
  • 1 1/2 teaspoons balsamic vinegar
  • Grated Parmesan (optional)
  • Chopped parsley (optional)

Directions

  1. Heat olive oil or butter in a large saucepan over medium-high heat.

  2. Add onion and cook, stirring, until golden, about 8 minutes.

  3. Stir in mushrooms and cook until they begin to release their liquid, about 5 minutes.

  4. Add:

    • 2 garlic cloves, finely chopped
    • 1 tablespoon tomato paste
    • 1 to 2 teaspoons chopped herbs (rosemary, thyme, oregano, marjoram, or a combination), to taste
    • Salt and black pepper to taste

  5. Cook, stirring, until the mixture begins to brown, another 5 minutes.

  6. Add 1 1/2 cups chicken or vegetable stock.

  7. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes.

  8. Gradually stir in 2 tablespoons cold butter, cut into pieces.

  9. Add 1 1/2 teaspoons balsamic vinegar.

Optional garnishes

  • Grated Parmesan
  • Chopped parsley

Serve with

  • Pasta
  • Polenta
  • Rice
  • Garlic-rubbed croutons
  • In popovers