I’ve been craving mushrooms A LOT lately, so I coupled my craving with a dish I’ve never made before – a ragout! “Ragout” is derived from the French ragoûter, which means “to revive the taste”. Basically, it’s a stew. I decided to use thyme and basil to season the mushrooms because that’s what I had on hand, but feel free to use your favorite herbs – fresh rosemary would also be delicious here.
I paired it with goat cheese grit cakes. You can use whatever cheese you like – I think it would also be great with smoked cheddar and jalapenos. Now I want to make it again with smoked cheddar and jalapenos. #hungry
Let’s start with the grits, since they take some time to set.
While the grits are chilling, start on the mushrooms.
The grits should be firm now!
- for the grit cakes
- 3 1/2 cups whole milk
- 2 cloves garlic, minced
- 1 cup quick grits
- 4 oz fresh goat cheese
- 1/4 cup chopped green onion
- 1/2 tsp sea salt
- 1/4 tsp pepper
for the mushroom ragout (adapted from nyt)
- 2 tbsp olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 2 lbs mushrooms, cleaned and trimmed (as many wild mushrooms as you can afford)
- 2 tsp flour
- 1/2 cup white wine
- 1 tsp dried thyme or 2 tsp fresh
- 10 fresh basil leaves, cut into chiffonade
- 2 cups mushroom broth or vegetable broth or water * see note
- 1/2 tsp salt, more to taste
- 1/2 tsp freshly ground pepper, more to taste
- fresh parsley and basil to garnish
- for the grits
- Lightly oil a 9x13" pan and set aside. In a medium saucepan, bring milk and garlic to a low boil. Slowly whisk in grits and stir over medium heat until cooked and thickened, about 6-8 minutes. Remove from heat and add in goat cheese; stir until fully incorporated. Taste and add salt and pepper; taste again and adjust seasoning as needed.
- Place grits in oiled 9x13" pan and cover with plastic wrap, making sure the plastic touches the surface of the grits so a skin doesn't form. Chill until firm, about 1 hour. When you're ready to serve, cut grits into squares or circles. Heat a little oil in a non-stick pan over medium heat. Brown the grit cakes on both sides, about 2-3 minutes per side, until warmed through.
- for the mushrooms
- Clean and trim mushrooms, removing any tough stems. Cut any large mushrooms in half. Heat olive oil in a pan over medium heat, and saute onion until soft, 3-5 minutes. Add in garlic and cook another 30 seconds until fragrant.
- Add in mushrooms, basil and thyme and turn the heat to high. Once the mushrooms begin to release some liquid and cook down a bit, season with a good pinch of salt and cook another 5 minutes. Turn heat down to medium high. Add in flour, stir and continue to cook until the raw flour is cooked and no longer visible, another 2 minutes.
- Add the wine and cook until reduced to a glaze over the mushrooms, about 5 minutes. Add in broth or water and cook over medium heat, stirring often. Cook until the liquid thickens, about 15 minutes. Add freshly ground black pepper and salt to taste.
- to serve
- Place one grit cake on the serving dish and top with about 1/4 cup of the mushroom mixture. Garnish with basil and parsley. For a larger, dinner portion, stack another grit cake on top, and add an additional 1/4 cup of the mushroom mixture for a grit cake and mushroom stack.