Monday, September 19, 2011

Mushrooms Ragu

I saw some nice mushrooms in the supermarket two days ago. They looked so lovely and delicious. I just want to EAT them. 

When choosing mushrooms, choose firm, smooth and dry caps mushrooms. Do not choose mushrooms which are damp, pitted or dried out mushrooms. Put the mushrooms in paper bags or their original boxes. There is no need to wash mushrooms before cooking. You may brush the dirt away but they are very clean actually. Washing mushrooms are like putting sponges into water and it will affect your cooking. 





Mushrooms are easy to cook but it taste better if it is stir fry with some herbs and served over pasta, rice or even burgers! 


Mushrooms Ragu
Ingredients
12 Cremini mushrooms, cut into thick slices 
1 stalk of Rosemary (You may use thyme)
1 shallot, chopped 
1/4 cup Cooking White wine
1 tbsp Butter
1tbsp Olive Oil
White wine
Salt 
Black pepper


Steps

  1. In a pan over medium-low heat, melt butter with olive oil.
  2. Add chopped shallots. Cook until soft and fragrant. 
  3. Increase the heat to medium. Add mushrooms and stir. 
  4. Add in salt and pepper. 
  5. Cover pan with a lid until mushrooms release their liquid. 
  6. Uncover and increase heat to high. 
  7. Stir until liquid drys and mushrooms are brown. 
  8. Add rosemary and wine. 
  9. Cook till pan is almost dry. 
  10. Serve hot. 
You can always replace cremini mushrooms with white mushrooms. Cremini mushrooms has a earthy, meaty and mild flavour. It is actually a baby portobello. If it is left to grow another 5 days, it will turn into a 4 inch portobello.