Left Hand Milk Stout Mushroom Ragu
Today is International Stout Day, so why not celebrate in your kitchen with a new boozipe:
What you’ll need:
4 Turkey sausage patties
2 Tablespoons Olive oil
8 oz. gourmet blend of mushrooms (baby bella, shitake and oyster)
8 oz baby bella sliced mushrooms
¼ Cup yellow onion, diced
1/6 Cup your favorite stout. I used Left Hand Milk Stout (yum)
¼ Cup Heavy Cream (I used fat free Half & Half)
1 garlic clove
½ Cup Fontina Cheese, shredded
1/6 Cup Parmesan Cheese, shredded
1 Tablespoon butter
1/3 teaspoon white pepper
½ teaspoon dried basil
Your favorite thick bread, crostini, Focaccia, flat bread or pita (I made good use of French rolls we had in the pantry)
How to do it:
- Heat 1 Tablespoon of the oil in a large skillet at medium heat. Cook sausage until brown on both sides.
- Remove sausage from pan.
- Place pan back on the burner, add ¼ cup of onions, garlic clove and sauté until onions are translucent and garlic starts to brown, two to three minutes.
- Increase the heat to medium-high. Add in enough mushrooms to cover the pan. Two cups may look like a lot, but they shrink down significantly. Add in more mushrooms as they reduce in size, making more room in the pan. About 8 – 10 minutes. While mushrooms are browning, dice the sausage patties.
- Remove the pan from heat to drain the liquid that has accumulated.
- Return the pan to heat and add in the diced sausage, 1/6 c of Milk Stout., 1/3 teaspoon white pepper and basil.
- Stop, take a sip from the beer that remains in the bottle.
- Add 1 Tablespoon butter and simmer, stirring occasionally, until the stout has reduced to the point that it appears there is only about two tablespoons left, about five minutes.
- Stir in cream.
- Remove the pan from the burner.
- Stir in both cheeses.
- Serve immediately atop your bread of choice and enjoy. We chose to do so with tomato basil soup a Caesar salad and, of course, a frosty pint of Left Hand Milk Stout
Recipe adapted from the Wiltbank Farm Mushroom Ragu recipe found in Laura Pensiero’s Hudson Valley Mediterranean