Jeff Berkowitz Hen of the Woods Recipe

Demonstrated at the November 15, 2011 Monthly Meeting

Mushroom Ragout

Serves 4

4 Tbsp clarified butter or good oil

2 shallots, peeled and minced

1 lb mixed mushrooms (wild if you have them - cultivated if you must)

¼ cup dry wine or dry fortified wine ( such as sherry, Madeira, Port or Marsala)

¼ cup good stock or mushroom broth

2 Tbsp tomato puree

Sea salt, freshly ground black pepper

1 Tbsp fresh parsley, minced

Fresh whole butter (optional)

Heat the sauté pan until you can feel the heat coming through the pan with your hand placed above the surface of the pan, add the oil. Add the minced shallots and sauté for a few seconds until they begin to turn translucent.  Add the mushrooms, allowing them to remain in place for a few minutes until they begin to caramelize. Gently shake the pan to get the mushrooms "jumping".  Add the wine.  Allow the liquid to reduce a bit before adding the stock and the tomato. Stir this mixture until it is well combined with the mushrooms then allow it to reduce by about half. Season the mushrooms with salt and pepper to taste, add the parsley and stir in the butter. Serve immediately