Ragù is a traditional preparation in Italian cuisine characterized by its thick and flavorful sauce, generally made with meat, vegetables, and a long cooking time to enhance the flavors. Although it originally comes from Italy, adapted versions of ragù are found in various Latin American countries, where it has been reinterpreted with local ingredients. In Mexico, for example, it is known as "estofado" (stew), while in Argentina and Uruguay it is usually called "guiso" (stew). This particular recipe, which incorporates blue cheese and portobello mushroom, is a modern fusion that adds a gourmet and sophisticated touch to this classic preparation. The blue cheese, with its strong and creamy flavor, and the portobello mushroom, with its meaty texture, make this ragù an ideal dish for those looking for an intense and delicious combination.
Blue cheese and portobello mushroom ragout
How to Prepare Blue Cheese and Portobello Mushroom Ragù
To begin, add butter to a 12-inch non-stick skillet.
Sauté the shallots over low heat until they are translucent, which will take approximately 10 to 15 minutes.
Add the dry sherry, chicken broth, salt, dried fennel, and white pepper.
Simmer for 2 to 3 minutes to allow the flavors to blend properly.
Add the portobello mushrooms and cook until the liquid has been completely absorbed.
Remove the skillet from the heat and crumble the blue cheese over the mixture, mixing lightly to incorporate the cheese.
Spread the mixture over vegetables or pasta to taste for serving.
Garnish the dish with chopped parsley to add freshness and color.
For the roasted vegetables, spread them in a single layer on the baking sheet, lightly drizzle with olive or canola oil, and sprinkle with salt to taste.
Broil the vegetables for 10 to 15 minutes, until black spots appear, indicating a good roast.
Ingredients (11)
- Butter
- Shallots
- Dry Sherry
- Chicken Broth
- Salt
- Dried Fennel
- White Pepper
- Portabella Mushroom
- Blue Cheese
- Harvest Vegetables
- Parsley
Instructions (18 steps)
- 1 Add butter to a 12-inch non-stick skillet
- 2 Sauté shallots over low heat until translucent
- 3 approximately 10-15 minutes
- 4 Add sherry
- 5 chicken broth
- 6 salt
- 7 fennel
- 8 and pepper
- 9 Simmer for 2-3 minutes to allow the flavors to blend
- 10 Add mushrooms
- 11 Cook until the liquid has been absorbed
- 12 Remove the skillet from the heat
- 13 Crumble blue cheese over the mixture and mix lightly
- 14 Spread the mixture over vegetables or pasta
- 15 Garnish the dish with chopped parsley
- 16 Spread the vegetables in a single layer on the tray
- 17 lightly drizzle with olive or canola oil and sprinkle with salt
- 18 Broil for 10-15 minutes until black spots appear on the vegetables