Asian Spiced Mushroom Ragout

Mushroom Ragout with wine, almonds and dried plums

10 extra large Portobello mushrooms, sliced diagonally into slices 1/2 inch thick
Salt and black pepper
Safflower oil and PAM, for frying.
1 large yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, peeled and smashed
1 1-inch piece ginger, peeled and smashed
1 cups Concord grape wine (like Manishewitz)
1 cup dry red wine
1 cups pitted prunes
1 cup slivered almonds, lightly toasted
4 ounces shiitake, crimini or other mushrooms, diced
1/2 cup (loosely packed) chopped parsley
4 sprigs fresh thyme
1 bay leaf
1 stick cinnamon
1 clove
1 star anise
Zest of 1 orange, in strips
1 can condensed chicken stock, and water to cover.
1. Heat oven to 325 degrees. Season portobello mushrooms with salt and pepper. Place a heavy wide pan over medium-high heat. Add oil and heat until shimmering. Add mushroom slices and brown well on both sides. Transfer to a plate.
2. Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add both wines, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.
3. In a large Dutch oven or heavy braising pan, combine 1 cup of the prunes, 1/4 cup almonds, and the chopped mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the mushroom slices, the vegetable mixture in its reduces wine sauce, and the chicken soup. Add water to cover. Place over high heat to bring to a boil, then transfer to the oven.Cook, covered for another hour.
Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
Yield:10 to 14 servings.

About Onecakebaker

Author of a memoir called The Girl On the Wall, and working on a novel. Former Synagogue president, gardener, empty nester. Raising bees.
This entry was posted in Passover, Pesach. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s