We decided to make Great Food Fast's Mushroom Ragout the other night.
I used a mix of mostly crimini mushrooms along with shiitake and button. I also used fresh and dried thyme so I expected some big flavours to come through. However, it was really lacking and needs to be amped up quite a bit. If we choose to make this again I'd probably find a way of working in beef broth, wine or cream into this recipe. We ended up finely grated parmigiano reggiano upon serving and that certainly helped. Luckily, the ragout's flavour improved the second day. This would be so delicious over polenta.
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