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Ragout of Wild Mushrooms with Fresh Herbs
Jean-François Taquet, Restaurant Taquet, Wayne, PA
Food and Wine Magazine's America's Best Chefs
Food & Wine Books, Editorial Director: Judith Hill, 1995,
American Express Publishing Corp.
Out of Print, Used & Rare
is no better way to celebrate the arrival of fresh wild mushrooms than
this simple, delectable appetizer. Chef Taquet often includes a mixture
shiitakes, yester mushrooms, porcini and chanterelles. You can use any
blend of wild mushrooms you like, even narrow it down to one or two
Serve this creamy dish with thin slices of toasted brioche or
Suggestion: A young, rich white wine, such as a Meursault
or a chardonnay from Oregon, will complement both the
earthiness of the
mushrooms and the creaminess of the sauce.
1 1/4 pounds mixed wild mushrooms, such as shiitake,
3 tablespoons olive oil
3 shallots, minced
1 large clove garlic, minced
1 1/2 cups heavy cream
1 1/2 teaspoons chopped flat-leaf parsley
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh chervil
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1. If using shiitakes, remove the stems, In a large frying
pan, heat the oil
over moderately high heat. Add the mushrooms and sauté,
frequently, for 4 minutes. Add the shallots and garlic and cook,
1 minute longer.
2. Stir in the cream and herbs and cook until the mushrooms
and the cream thickens slightly, about 1 minute. Add the salt and
and serve in shallow bowls.
Tips: If you are using shiitake mushrooms, save the stems and
in stock. For maximum flavor, don’t chop the herbs too fine.
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