5 Toasts
Even without meat this pasta was a wonderful dinner. Spatula hates mushrooms and still give this a 5.
We chose a nice bottle of red wine vinegar at the grocery market only to forget to add it in step three. Not much to write tonight. We will make this again with the vinegar and re-rate it.
Anyone have any tips for cooking ragout? How can the sauce thicken in step 3 when a tight fitting lid is added to the pan? Also how can all the mushroom juices evaporate when one follows the instruction "add the mushrooms;cover"? The condensation just gets trapped inside the pan keeping eveything liquid.
This dish is really quick, filling, tasty and a great meal to make with minimal chopping.
I looked up this recipe to see what you meant about the sauce and I think the recipe is at fault here. Normally, when adding mushrooms to most sauces, the mushrooms should be allowed to brown. It gives the sauce more depth as well as allowing a lot of the moisture generated to cook off. In step 2 when it says cook until the liquid has evaporated, I don't think it should be covered especially since you add another 2 cups of water to the pan right after.
ReplyDeleteHowever, if you washed the mushrooms under the tap or soaked them prior to cooking them, that could also be why the sauce turned out so liquidy. Mushrooms aren't meant to be washed like normal veggies as they are super porous and just absorb any liquid they are put in; then when they're cooked, all that extra water is released into the pan. A soft brush with a damp paper towel is usually all that's needed.
So yeah, lol, if you try this recipe again let us know if it improved!