Mushroom Ragù

Course Main Dishes

Ingredients in this Recipe

1 cup diced tomatoes in juice (canned is fine)
1 heaping tablespoon of bacon fat, or butter or oil, or a combination
1 medium yellow onion, chopped
1 tablespoon olive oil
1 teaspoon black peppercorns
1 teaspoon coarsely chopped fresh thyme leaves
1/2 of a small cinnamon stick
1/4 teaspoon "Escoffier's Spices" (posted here on food52), or "white curry" spice mix (recipe follows).
12 ounces mushrooms (4 cups chopped)(I use a combination of shitakes, buttons and chanterelles, when I can get them).
2 ounces of Black Forest ham or 1 ounce of prosciutto, finely chopped
2 tablespoons finely chopped parsley
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons yellow mustard seeds
3 medium shallots, thinly sliced
3/4 cup red wine, divided (I use a Burgundy or Cotes du Rhone for this.)
5 whole cloves
Freshly ground pepper to taste
Salt
¼ teaspoon cardamom seeds
¼ teaspoon finely chopped fresh rosemary leaves
½ cup chicken or pork stock, or more if necessary

See Full Recipe at Food52