Ragout of wild mushrooms
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Ragout of wild mushrooms
  Mushrooms    Vegetarian  
Last updated 6/12/2012 1:02:55 AM. Recipe ID 26585. Report a problem with this recipe.
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      Title: Ragout of wild mushrooms
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
      2 tb Dried porcini mushrooms
    1/2 c  Cold water
    1/2 c  Shallots, coarsely chopped
      1 tb Olive oil
      4 ea Garlic cloves, chopped
  3 1/4 c  Mixed wild mushrooms
           -cut into 1" pieces
      1 ts Salt
      1 ts Pepper
      2 ea Thyme sprigs
      1 c  Plum tomatoes, diced
    1/4 c  Tomato sauce
    1/2 c  Red wine
      1 ts Porcini Powder (opt)
  This dish can be served on rice, with polenta, or as the topping for
  pasta or baked potatoes.
  1. Soak the porcini in the cold water for 30 minutes. Lift the
  mushrooms from the soaking water, squeezing them over the water to
  return any liquid to the cup; coarsely chop the mushrooms and set
  aside. Strain the porcini water through a fine-mesh sieve and reserve.
  2. In a medium skillet, sauté the shallots in olive oil until they
  soften, about 2 minutes. Add the garlic and sauté until light brown,
  2-3 minutes. Add the porcini and wild mushrooms and toss well.
  3. Add the salt, pepper, thyme, tomatoes, tomato sauce, wine, porcini
  water, and Porcini Powder, if using. Bring to a simmer over high
  heat. Turn heat to low, cover and simmer until the mushrooms are
  cooked, 10-15 minutes. If the mushrooms are cooked through but the
  sauce is too thin, uncover and simmer for a few minutes until the
  sauce has thickened. Remove the thyme. Serve hot.
  Can be prepared 1 day ahead and refrigerated. Reheat gently before
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus

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Recipe ID 26585 (Apr 03, 2005)

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