Wild Mushroom Ragout over Wide Egg Noodles

Name: Wild Mushroom Ragout over Wide Egg Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: French Fusion
Ingredients: .5 ounce dried porcini mushrooms (Boletus edulis, aka cep); 2 cups boiling water; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 small onion, peeled and finely chopped; 1 medium carrot, peeled and finely chopped; 1 stalk of celery, finely chopped; ½ cup each red, green, and yellow pepper (or 1 ½ cups of just one color pepper, whatever is handy); 3 large cloves garlic, minced; ¼ teaspoon red pepper flakes (optional); 1 ½ pounds mixed mushrooms, like oyster, shiitake, lion’s mane; ½ cup dry sherry; ¼ cup tomato paste; 1 tablespoon Balsamic vinegar; Salt and pepper to taste; One package Grandma’s Frozen Egg Noodles, cooked according to package directions; ¼ cup minced parsley; ½ cup freshly grated Parmigiano Reggiano cheese, or more to taste

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Cuisine

French Fusion

Author:

Contributing Chef Anne Quinn Corr, who serves on Grandma's Kitchen Council

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Wild Mushroom Ragout is a comforting dish whether you enjoy it after a successful mushrooming foray or after a grocery run for the available fresh cremini or button mushrooms. Created in the French style with a flavorful saute of traditional mirepoix enhanced by piquant bell peppers, The quick dish can stand on its own or be an umami-packed side dish to a grilled steak or a fillet of salmon. Using both dried and fresh mushrooms, this ragout has a deep, rich flavor brightened by just a touch of tamari and Balsamic vinegar. A perfect autumn entree for vegetarians and meat-eaters alike, Wild Mushroom Ragout made with Frozen Egg Noodles will satisfy your desire for something warm and comforting as the days grow chillier.

Ingredients

.5 ounce dried porcini mushrooms (Boletus edulis, aka cep)
2 cups boiling water
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 stalk of celery, finely chopped
½ cup each red, green, and yellow pepper (or 1 ½ cups of just one color pepper, whatever is handy)
3 large cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
1 ½ pounds mixed mushrooms, like oyster, shiitake, lion’s mane
½ cup dry sherry
¼ cup tomato paste
1 tablespoon Balsamic vinegar
Salt and pepper to taste
One package Grandma’s Frozen Egg Noodles, cooked according to package directions
¼ cup minced parsley
½ cup freshly grated Parmigiano Reggiano cheese, or more to taste

Directions

Place the dried porcini in a heatproof liquid measure and add 2 cups of boiling water. Cover and set aside to steep while you gather ingredients and create your mise en place (everything in its place).
Fill a large pot with water for cooking the egg noodles and bring it to a boil.
Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a Dutch oven over medium-high heat. Add the onion and cook until it starts to brown. Add the carrot and celery and cook to soften the vegetables. Add the pepper and stir things around, seasoning with salt and pepper as you cook. Add the garlic and hot pepper flakes when all the vegetables are tender and cook for about 3 minutes.
Prepare the mushrooms while the vegetable base is cooking. Trim the stems and tough parts on the exotic mushrooms and then tear them gently into small pieces to maintain the integrity of their individual shapes. The shiitake caps and cremini can be sliced. Add the mushrooms to the Dutch oven and season with salt and pepper.
If the water is boiling, add salt and the noodles and cook until al dente, or slightly firm to the bite, about 12 minutes.
Strain the soaked porcini and pour the soaking liquid through a coffee filter to remove any grit. Rinse the porcini to be sure, and then mince the soaked mushrooms and add them to the cooked mushrooms.
Add the dry sherry and the tomato paste along with the strained soaking liquid. Taste for seasoning, adding additional salt and pepper if needed. When the mushrooms are cooked and the sauce is smooth, add the tablespoon of Balsamic vinegar.
Strain the noodles and place them in a warm serving bowl. Add the mushroom mixture and top with minced parsley and grated Parmigiano Reggiano.