Tuesday, May 24, 2011

Grilled Steak with Mushroom Ragoût

Steak and mushrooms. Perfect together.

My ragout came out looking a lot like soup! But it was great with the steaks. Would also be nice over rice or egg noodles. My kids thought it would be good served as soup, too! Maybe next time I'd just dice up the steak and call it Steak and Mushroom Soup. I think I will.

Being as brilliant as I am, I forgot I had ordered a nice size bag of dried porcini mushrooms from the Spice House a while back. So I ordered a big bag of porcini bits and pieces from Amazon. So wouldn't you know I found the first bag when I was looking in the pantry for the second. We'll be eating a lot of mushroom dishes in the coming months. Maybe even years, these are pretty big bags.

Grilled Shell Steaks with Mushroom Ragoût
Source: Gourmet, December 1997 (highly recommended by my friend, San)
Adapted by There's Always Thyme to Cook
Printable Recipe

1 1/2 pounds fresh white mushrooms and cremini (baby bella's)
1 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobellos (I used a mix of dried chanterelles and porcini, soaked in warm water to cover, for 30 minutes and used some of the mushroom broth in the ragoût)
1/2 pound shallots
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons Cognac or brandy
1/2 cup chicken broth
2/3 cup heavy cream
1 tablespoon paprika (preferably mild Hungarian)
1/2 cup packed fresh flat-leafed parsley leaves
2/3 cup sour cream
salt and pepper to taste

Cut white mushrooms lengthwise into 1/2-inch wedges and chop the exotic mushrooms. Finely chop shallots.

In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add Cognac and cook over moderate heat, stirring, 1 minute. Stir in mushrooms and cook, stirring occasionally, 2 minutes. Add the mushroom broth,chicken broth, heavy cream, paprika, and salt and pepper and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes. (Ragoût may be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat ragoût before proceeding.) Mince parsley. Remove skillet from heat and stir in parsley and sour cream. Heat ragout over moderate heat, stirring, until hot, do not let it boil.


  1. Oh my goodness, this looks delicious! We've been eating a lot of pork and chicken lately and I have been craving a nice beef dish. I've never cooked with dried mushrooms - I think it's time to try!

  2. I agree with Pondside, can't wait for good steaks to go on sale for Father's Day! Looks like dinner was great:@)

  3. Well, you are the Queen of Mushrooms, after all :) The ragout looks scrumptious with those steaks. I'll bet it would taste wonderful with pork too.

  4. This looks delicious! My hubby would love this one!! He's the steak eater! Me I would love this on chicken.

  5. Sounds just delicious. I can see that your mind races while you cook, just like mine. You are thinking about other things that you would like to make as you are preparing the meal. Well, I guess that is why we are "foodies". Blessings, Catherine xo

  6. It is a great combination indeed!I love mushrooms and I wouldn't mind eating them every day!

  7. OMG, this looks delicious. It might be on the menu for the holiday weekend! Thanks for a great recipe!

  8. OMG you'll just have to cook it again. Wish I were there to eat this as it's one of my favourites.

    Just been home to Spain. My bro is sending me his paella recipe. I'll try it out and if it works (I'm not hot at making rice) I'll email you.

  9. I am a mushroom lover too!Your recipe is great,so aromatic!Kisses,dear!

  10. You are making me hungry! Looks great Carol!

  11. I love a good mushroom sauce. I might make up a huge batch and use it in all the ways you suggested... over steak one night, then with noodles the next... yum!

  12. This really sounds wonderful. It's no wonder your family enjoyed it. There is nothing here not to like. I hope you have a great day. Blessings...Mary

  13. I hve been looking for a good mushroom ragout recipe and here it is. Thank you!

  14. Love the combination of different mushrooms. I have tried the porcini in Giada's recipe, and it was so delicious!

    This recipe is a winner in our household!


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