Wild Mushroom Ragout
Mushrooms and Pinot Noir are a natural marriage and this simple dish would go well with the luscious Vine Hill Pinot Noir. Serve as a decadent, earthy topping for pasta or polenta.
Total Time 30 minutes
Prep Time 15 minutes
Difficulty Level Medium
2 tbsp extra-virgin olive oil
1/4 lb sliced pancetta, coarsely chopped
1 lb mixed specialty mushrooms, thickly sliced
1 large shallot, finely chopped
2 tsp finely chopped fresh thyme
1/3 c Madeira or Marsala
1 c heavy cream
1 tbsp Dijon style mustard
Freshly ground pepper
3 tbsp finely chopped parsley
In a large deep skillet, heat the olive oil. Add the pancetta and cook over moderately high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate leaving the fat in the skillet.
Add the mushrooms to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned, about 8 minutes. Add the shallot and thyme and cook, stirring, until the shallot is softened. Add the Madeira and cook until it’s mostly evaporated, scraping up any browned bits on the bottom of the skillet.
Stir in the cream and mustard, season with salt and pepper and simmer until the ragout is slightly thickened, 2 to 3 minutes.
Just before serving, stir in the parsley and pancetta.