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La Belle Cuisine - More Appetizer Recipes

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Ragout of Wild Mushrooms with Fresh Herbs




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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.

Rare and Out of Print Books
Out of Print, Used & Rare

“There is no better way to celebrate the arrival of fresh wild mushrooms than
with this simple, delectable appetizer. Chef Taquet often includes a mixture
of shiitakes, yester mushrooms, porcini and chanterelles. You can use any
blend of wild mushrooms you like, even narrow it down to one or two
varieties. Serve this creamy dish with thin slices of toasted brioche or
country bread.”

Chef’s Wine Suggestion:  A young, rich white wine, such as a Meursault
from Burgundy or a chardonnay from Oregon, will complement both the
earthiness of the mushrooms and the creaminess of the sauce.

Serves 6

1 1/4 pounds mixed wild mushrooms, such as shiitake,
porcini and cremini
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, stirring
frequently, for 4 minutes. Add the shallots and garlic and cook, stirring,
1 minute longer.
2. Stir in the cream and herbs and cook until the mushrooms are tender
and the cream thickens slightly, about 1 minute. Add the salt and pepper
and serve in shallow bowls.

Chef’s Tips:  If you are using shiitake mushrooms, save the stems and
use them in stock.  For maximum flavor, don’t chop the herbs too fine.

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