Day 7 – Mushroom Ragout

Yesterday I served Mushroom Ragout from InterCourses.  It’s an interesting combination of ingredients which creates a rich color to the dish.  Chocolate is not traditionally used in main courses.  However, Latin dishes use chocolate in such accompaniments as Mole sauce.  It’s quite a seductive concept and a savory taste.  However, I must admit that my Mushroom Ragout tasted a little bland and the subtle flavors of nutmeg, cloves as well as cardamom were lost even after I tossed in a little more than a pinch, perhaps that’s where I went wrong.  This is my Mushroom Ragout after following the InterCourses recipe.

 

Mushroom Ragout
Mushroom Ragout

I truly appreciated the simplicity of the recipe and romance behind the ingredients.  But after a taste, I went back to the pan that still had bits of the sauce and poured in heavy cream.  I added salt and pepper and let the sauce thicken.  I then added my already cooked Mushroom Ragout back into the pan.  I let it get soaked in my sauce and served alongside some polenta.  We licked every bit of that dark creamy sauce up.

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Mushroom Ragout with Cream

To me, my version was more tasteful than the original.  I have come across several Mushroom Ragout recipes and many use cream in the sauce, so I did not flinch at the thought of adding this to my recipe.  To be honest, I have sautéed my mushrooms in salt, pepper and a tiny bit of soy sauce that tasted better.

One Reply to “Day 7 – Mushroom Ragout”

  1. I never tried or eaten a main course with chocolate as the sauce, but would love to try in this one.. Seems a new taste for my buds.

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