I have to confess that I have a fascination with mushrooms. Although cultivated all year long, mushrooms take the seasonal centre stage in the fall. Trumpet, chantrelles and truffles are familiar seasonal mushrooms but I had no idea of the variety in colours and shapes of mushroom varieties until I recently visited Amsterdam’s organic market – the Nieuw Markt.
Did you know that oyster mushrooms can be not only grey but pink, blue, yellow? A revelation!
Have you ever come across a pom pom mushroom? Their texture is exquisite; white lacy plump bodies just calling out to be touched. What are those? Akker mushrooms? Pied du mouton?
After standing gawking at the stand for several minutes I decided to try to make my first mushroom ragout. Rather than try to select a delicious combination myself, I took the prearranged selection which offered both familiar and new varieties to me. I also spied a quick reference card and in my zeal to become a mushroom guru added it to my purchases – Hoe Heet Die Paddenstoel? Never mind that the whole thing is in Dutch, it has pictures. Looks like my first challenge will be to translate it rather than recognize the mushrooms at the market or on my plate.
Mushroom ragout is easy to make and loaded with earthy flavour. Finley dice one onion and a couple cloves of garlic and cook until softened over medium heat. Add chopped mushrooms and cook until they give off all their liquid. Deglaze the pan with a 1/2 cup marsala wine and cook until it evaporates. Add a couple of cups of chicken stock and simmer until the liquid is reduced by 2/3, about 1/2 hr. Season with S&P, add a third of a cup of cream and stir until heated through.
Delicious as a meatless main with pasta or polenta! Vegetarians rejoice, it’s mushroom season. Or serve mushroom ragout along side a perfectly grilled steak….superb!
I’ve made this numerous times now and I really can’t get enough. Who would have thought fungus would be so delicious?
HI! Great lesson on mushrooms and the recepie sounds delicious! Take care Aunt Laurie