Sauteed Mushroom Ragout
The Spice & Tea Exchange
2-4 servings
4 minutes
6 minutes
Mushrooms shine on their own. A simple saute with minced shallot, garlic, and butter will make them good, but a few flavor-enhancing ingredients like our Ultimate Umami Seasoning, Porcini Mushroom Sea Salt, and Truffle Extra Virgin Olive Oil will make them great. Serve over whipped polenta, pasta, or even atop a burger or grilled chicken sandwich.
Ingredients
- 2 Tbsp vegetable oil
- 1½ lbs assorted mushrooms*
- ¼ cup minced shallot
- 2 tsp minced garlic
- 1 Tbsp Ultimate Umami Seasoning
- 1 tsp Porcini Mushroom Sea Salt
- 3 Tbsp unsalted butter
- 1 Tbsp soy sauce or tamari
- 2 tsp fresh lemon juice
- 8 oz low-sodium vegetable or chicken broth
- 2 Tbsp freshly chopped herbs, such as chive or thyme
- 2 Tbsp Truffle Extra Virgin Olive Oil, divided
- garnish Parmesan cheese, shredded or grated
- *portobello, cremini, shiitake, and/or oyster varieties
Directions
- Wipe excess dirt off mushrooms using a dry cloth or paper towel and remove stems. For larger mushrooms such as portobello and oyster varieties, cut or tear into 1-inch pieces. For smaller varieties such as cremini and shiitake, cut into quarters.
- In a large cast iron or stainless steel skillet over high heat, heat oil until shimmering. Add mushrooms and cook, stirring occasionally, until well browned, about 4 minutes total. Reduce heat to medium; add shallot, garlic, seasoning, and sea salt. Cook, stirring constantly, until fragrant, about 1 minute. Add butter, soy sauce, lemon juice, and broth and cook, until the liquid reduces slightly and the mushrooms are coated in a creamy sauce, about 1 minute. Stir in herbs and 1 Tablespoon of truffle oil.
- Serve mushroom ragou over fresh pasta, rice, or whipped polenta. Garnish with a sprinkle of mushroom sea salt, Parmesan cheese, and remaining truffle olive oil.