Wild Mushroom and Leek Ragout
This Wild Mushroom and Leek Ragout recipe is so simple and delicious you will wonder how you ever lived without it.
Recently, the family and I vacationed in Ogunquit Maine, one of our favorite beach destinations in the Northeast. It’s a thriving upscale summer town with a bustling downtown scene that sits less than 1/4 mile off the beach.
On our date night, we lucked out scoring the last 2 top at the bar at a great spot after our reservations were abruptly cancelled due to impending weather at an “all outdoor” tapas eatery across the street.
Fortunately, this was not an issue as there were great tapas sized app options on the bar menu, one of which was this Mushroom and Leek Ragout.
It was so good my wife and I had to know more.
Our friendly waiter gave us the scoop. As a result, I made my first attempt the very next night to rave reviews from the both the mushroom lovers and the skeptic – my youngest daughter, Brynn.
The smells from the kitchen of this mushroom and leek ragout will make your mouth water.
You can make this dish with several types of mushrooms but a variety of fresh exotics works best.
I used Cremini (Baby Bella), Shiitake, and Oyster mushrooms for my Mushroom and Leek Ragout dish but you can choose any mixture you prefer and the melted leeks will transform them into something truly amazing.
This dish works great as a side for steak but can be paired with anything. Enjoy!
- 1 pound mushrooms - various varieties.
- 1 cup of finely chopped leeks (about 1 leek)
- 4 tbsp butter - divided
- 1 tsp fresh thyme - chopped
- 1/2 cup heavy cream
- 4 tbsp Parmesan Reggiano - shaved
- salt and pepper - fresh ground
- In a pan on low heat, slowly melt, finely chopped leeks with 2 tbsp butter and salt and pepper for about 15-20 minutes.
- Roast whole mushrooms on a sheet pan with 2 tbsp butter and salt and pepper in a 400 degree oven for 25 minutes. Shake tray mid way to evenly coat mushrooms with butter.
- Let roasted mushrooms cool.
- Thinly slice cooled mushrooms.
- Add sliced mushrooms to the pan with the leeks, add fresh thyme, heavy cream, with salt and pepper to taste.
- Simmer on low heat stirring occasionally for 10 minutes.
- Divide mushrooms into 4 small bowls and top with shaved Parmesan - serve hot.
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