Mushroom and Artichoke Ragù

Name: Mushroom and Artichoke Ragù
Yield: serves 4
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1 (12-ounce) package good-quality frozen artichoke hearts, thawed; 1/4 cup olive oil; 4 tablespoons unsalted butter; 1 pound portobello mushrooms, cut into large chunks; 1 pound button mushrooms, trimmed and halved; 1 pound cremini mushrooms, trimmed and halved; 1 pound mixed shiitake, oyster, chanterelle, and morel mushrooms, trimmed and halved; 4 shallots, finely minced; 1/2 cup port, sherry, or hearty red wine; 4 sprigs thyme; Freshly ground black pepper

December 9, 2011

This dish takes a bit more prep time than your average throw-everything-in-a-pot slow cooker recipe, but it’s well worth it. This luscious ragù can be served as a side for grilled steak or lamb, as a topping for pasta or rice, or as an entrée with a green salad and crunchy bread.

Cooks' Note

Suggested Beverage: Something gutsy, like a New World–style Pinot from California’s Santa Rita Hills. Even a nice Cab or Merlot from Washington State would work well.

Recipe notes

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