Butternut Squash-Shiitake Ragout
This savory dish brings together the earthy flavors of shiitake mushrooms, the subtle sweetness of butternut squash, and the bright burst of pomegranate seeds. Infused with aromatic garlic and tawny Port, each ingredient melds together to create a harmonious and flavorful combination that is both comforting and satisfying.
— Constant Cookbook
Ingredients
- 10 fresh shiitake mushrooms, stems removed and reserved, caps halved if small or quartered if large
- 4 sun-dried tomatoes, not packed in oil (optional)
- 2 olive oil
- Kosher salt
- 1 garlic clove, finely chopped
- 1/2 tawny Port, divided
- 1 large onion, chopped
- 1 medium butternut squash, peeled, seeded, cut in 1” cubes
- 1/4 pomegranate seeds
Instructions
- Combine shiitake stems, sun-dried tomatoes, if using, and 2 cups boiling water in a medium bowl. Let stand for 15 minutes.
- Heat oil in a large heavy skillet over medium-high heat. Add mushroom caps; cook until lightly colored, about 2 minutes. Stir in a pinch of salt; the mushrooms will release some water. Cook until liquid is absorbed, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup Port and cook, scraping up any browned bits from bottom of skillet, until all liquid is absorbed, about 3 minutes. Stir in onion and a pinch of salt. Cook, scraping up any browned bits from bottom of skillet, until onion is soft, about 5 minutes. Pour in remaining 1/4 cup Port and cook until sauce is glossy and dry, about 3 minutes.
- Add butternut squash; stir to coat. Strain the mushroom stem liquid into skillet; discard stems and tomatoes, if using. Bring liquid to a boil. Reduce heat to medium-low, cover skillet, and cook until squash is almost tender, about 10 minutes. Uncover; continue to cook until liquid is reduced and glossy, 5-8 minutes.
- Season with salt and garnish with pomegranate seeds.
Yield
Makes 6 cups
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