Sautéed Mushroom Ragoût
A simple sauté with minced shallot, garlic, and butter will make mushrooms good, but a few flavor-enhancing ingredients will make them great. Serve over whipped polenta, pasta, or even atop a burger or grilled chicken sandwich.
Mushrooms shine on their own — a simple sauté 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.
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
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 ragoût over fresh pasta, rice, or whipped polenta. Garnish with a sprinkle of mushroom sea salt, Parmesan cheese, and remaining truffle olive oil.
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