Mushroom Ragout with Marsala and Pearl Onions

Silky, earthy and so incredibly comforting-this dish  is a definitely a pleasant autumnal meal. I treated myself to a trip to an international grocery store yesterday (Global Foods in Kirkwood, MO) and came back with all sorts of fresh veggies I can’t usually get in my local grocery stores. I really wanted a variety of fresh mushrooms and they had plenty to choose from. I’m adding some dried mushrooms here to get a little more depth to the dish. You can really use any mushrooms you want and can play with the how you serve it. I’m thinking I might take the leftovers, add some more stock and a handful of barley for a very comforting soup.

Ingredients (serves 6-8):

½ ounce dried porcini mushrooms

1 cup very hot tap water

2 Tablespoons canola oil, divided

2 Tablespoons butter or margarine, divided (I’m using Earth Balance® margarine)

1 clove of garlic, peeled but left whole

1 sprig of fresh rosemary (optional)

½ pound fresh shitake mushrooms-stemmed and sliced(the stems are too tough to eat-freeze them for stock)

½ pound fresh maitake mushrooms, sliced

½ pound oyster mushrooms, sliced

2 Tablespoons Marsala wine (or sherry)

7 ounces frozen pearl mushrooms (1/2 of a 14 ounce bag), thawed

2 cups unsalted vegetable stock, divided

1 ½ teaspoons cornstarch

1 teaspoon salt (or to taste)

½ teaspoon dried thyme

1 pound paparadelle pasta, other wide noodles or grains like barley to farro, cooked according to package directions for serving.

Directions:

Put the dried porcinis in a cup and add the hot water. Push the mushrooms down so they can steep. Cover with plastic wrap and let sit until needed, at least 15 minutes.

Heat 1 Tablespoon oil and 1 Tablespoon margarine in a large skillet. Add the garlic clove and fresh rosemary (if using) and cook on medium for about three minutes or until the garlic and rosemary are just fragrant.

Place ½ of the fresh mushrooms in the pan and cook, stirring often, until lightly browned, about 5 minutes. Remove the mushrooms and place on a paper towel lined plate. Repeat with remaining oil, margarine and mushrooms. Remove and discard the garlic and rosemary.

Add the Marsala to the pan and stir, getting up any browned bits from the mushrooms. Add the mushrooms back in the pan along with the pearl onions.

Add in 1 ½ cups vegetable stock to the skillet and place the remaining stock in a cup. Add the cornstarch to the cup to make a slurry.

Add the rehydrated porcinis and the liquid from them to the skillet, being careful not to get the grit that may have settled on the bottom. Add in the salt and thyme.

Cover and cook, still on medium, for 15 minutes. Add in the cornstarch slurry and bring to a boil. Reduce heat to low and let cook another 10 minutes.

Serve over pasta. 

Healthy, One-Skillet Breakfast Pot Pie

Comfort food is the best food. This recipe uses just one skillet, has very little fat and tastes amazing. Feel free to use diced sweet potatoes instead of butternut or using store bought sausage instead of making your own. With its crackling crust and creamy filling, this hearty dish is perfect for breakfast-for-dinner.

Ingredients (serves 6):

2 teaspoons canola oil

1 recipe turkey breakfast sausage (recipe follows)

1 ½ cups butternut squash, peeled and cubed

1/3 cup diced white onion

½ cup diced green bell pepper

½ cup diced red bell pepper

1 cup white mushrooms, sliced

1 Tablespoon flour

1 ½ cups fat free half and half (or milk)

½ teaspoon salt

½ teaspoon freshly cracked black pepper

3 sheets phyllo dough (thawed if frozen)

Butter flavored cooking spray

Directions:

Preheat oven to 350 degrees F. Pour the oil into an oven-safe, deep 9 inch skillet and heat on medium.

Add in the breakfast sausage and cook, breaking up with a spoon, until browned. Add in the squash, onion, peppers and mushrooms. Cook, stirring often, until the veggies are starting to brown along the edges.

Sprinkle the flour over the mixture and stir it in. Add the half and half, salt and pepper and bring to a boil. Reduce heat to low and cook 5 minutes.

Place one sheet of phyllo dough over the skillet and spray with cooking spray. Repeat with the remaining two sheets of phyllo. Pull the edges in so that the phyllo doesn’t hang over the edge of the skillet and spray with cooking spray one more time. Cut several vents into the top of the dough.

Place the skillet in the oven (I like to put it on a baking sheet first to prevent any drips) and bake for 35 to 40 minutes or until the phyllo is golden brown and the sides of the skillet are bubbling. Remove from the oven and let cool for 10 minutes before serving.

Turkey Breakfast Sausage:

Ingredients:

1 pound ground turkey breast

2 Tablespoons fat free half and half

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 ½ teaspoons rubbed sage

½ teaspoon dried marjoram

½ teaspoon dried thyme

Pinch of grated nutmeg

Pinch of red chile flakes

Directions: Mix all ingredients in a bowl. Cover and refrigerate for at least one hour to let the flavors blend.