Oyster Mushroom Ragoût
Mushrooms are pretty magical … they seem to appear from thin air in nature.
They are spongy and mild when raw, but release incredibly deep flavors when roasted or pan fried. The oyster mushrooms in this ragoût recipe retain a wonderfully meaty texture and can be served with polenta or any variety of comforting carbs such as pasta or rice. They stand up well to long cook times. The prep time is minimal, but they cook down on the stove for about 45 minutes. This recipe can serve 6 for dinner or stretch to serve 8-10 as a side depending on what you serve it with.
Oyster Mushroom Ragoût
(bonus mushroom pâté recipe)
Polenta is a perfect match for savory mushrooms.
It is simply coarsely ground cornmeal and can absorb lots of different flavor profiles. It makes an excellent compliment to lots of menus. Though it typically requires a 4:1 liquid-to-corn ratio, this recipe increases the liquid to six (6) parts to achieve a much softer, creamier texture without using any dairy! Polenta is also very forgiving and hard to overcook, just keep a close eye so it doesn’t stick! This recipe also includes a tip for reviving leftover polenta! Polenta recipe included in the PDF above.
Bonus Recipe: Mushroom Pâté
Place leftover, cold ragoût into the bowl of a food processor or blender and add a few tablespoons of dry vermouth, sherry, or other tasty cooking wine. Blend for 1-2 minutes until the mixture is velvety smooth. Serve as a pâté with crackers or on bread as pictured above. It also makes a great dip for crudité or even a filling for ravioli! If you’re only here for the pâté, feel free to skip the ragoût altogether and go straight to this bonus recipe! (See PDF linked above).
