Wild Mushroom Ragu

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Wild Mushroom Ragu

Wild Mushroom Ragu


  • Salt and black pepper
  • 2 Tablespoons butter
  • 2 cups veal reduction
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallots
  • 1 cup chopped tomatoes peeled and seeded
  • 1/2 cup chopped green onions
  • 3 cups sliced assorted wild mushrooms
  • 2 tablespoons olive oil


  • In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2-3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Saute for 1-2 minutes, just to warm the gnocchi Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.

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