Another week, another recipe. Let's go! Whether you found yourself here from Chef Jeff's Mushroom Blog, coming in from the newsletter, or just browsing around and it caught your eye I hope you are ready to give a new recipe a shot. This week I have our Tennessee Whiskey Mushroom Ragout from our Festive Fall Pasta Class for us to make. If you like this and want to make even more with this as the star of the show, come check out the class and learn how to use a pasta machine for handmade pasta and fried pumpkin tortellini for dessert.
Tennessee Whiskey Mushroom Ragout
Ingredient List
1 T -- Butter
1/4 -- Red Onion
1/4 -- Leek
3 cloves -- Garlic
2 tsp -- Rosemary
2 oz -- Whiskey
5-8 oz --Mushrooms (use a fun mix of mushrooms like portobellos, shiitake, oyster, and porcini.)
1/2 cup -- Chicken Broth (Try using the stock you made from last weeks recipe!)
2 oz -- Heavy Cream
2 oz -- Goat Cheese
1 1/3 -- Chicken Breast (Pennypacker Cut)
as needed -- Noodle of choice
as needed -- Herbs to garnish and coat goat cheese (I like chives here)
as needed -- Olive oil to cook
Directions
- Heat skillet and sear chicken till golden on both sides and remove from pan.
- Add a touch more oil and sauté onions and leeks until starting to soften.
- Add garlic, rosemary, mushrooms, and chicken. Continue to sauté until mushrooms soften.
- Deglaze with whiskey and cook the alcohol off.
- Add chicken broth, season, and simmer until desired viscosity is reached.
- Add cream and butter while and incorporate until fully combined.
- Toss sauce with fresh pasta.
- Garnish with herbs, goat cheese balls, and green onions.
Equipment List
- Pan (recommend a larger pan due to volume)
- Tongs
- Cutting Board
- Knife
- Pot of water to cook noodles
- Strainer
Sweet and Savory Classroom offers hands-on cooking classes, team-building events, kids' cooking camps, and family culinary experiences for all skill levels. Our interactive classes help participants build confidence in the kitchen while creating memorable experiences together. Gift certificates are available for cooking classes, camps, and private events.