Mixed Mushroom Ragout

Stephanie Izard's recipe for mixed mushroom ragout was featured in the most recent issue of Food & Wine. It was addictive. Cheers.

MIXED MUSHROOM RAGOUT

1/4 cup vegetable oil
1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
Salt and freshly ground pepper
1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
1 medium onion, finely diced
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped canned tomatoes, drained
1/2 cup unsweetened coconut milk
1 tablespoon Dijon mustard
1 tablespoon harissa
2 teaspoons miso
1 tablespoon golden raisins (optional)
1 tablespoon capers
1/2 cup chicken stock

- In a large skillet, heat 2 Tbsp oil. Add the shiitake mushrooms, season with salt and pepper and cook until tender, about 7 minutes. Transfer to a bowl.

- Heat 1 Tbsp oil in the skillet over medium high heat. Add the mixed mushrooms and cook until all the liquid has evaporated.

- Add the onion and another 1 Tbsp of oil and season with salt and pepper. Cover and cook until softened, about 5 minutes.

- Add the garlic and cook for 2 minutes

- Add the wine and cook for 2 minutes

- Add the tomatoes and simmer for about 4 minutes

- In a bowl, whisk together the coconut milk, mustard, harissa, and miso. Add to the skillet along with the shiitake, capers and stock (raisins if using).

- Simmer over low heat until thickened, about 4-5 minutes.