MUSHROOM RAGOUT

Mushroom Ragout image

Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.

Provided by AlliePeacock

Categories Side Dish Vegetables Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 (14 ounce) can beef broth
1 cube beef bouillon
1 ½ teaspoons olive oil, divided
2 portobello mushroom caps, sliced
1 cup shiitake mushrooms, stems removed and sliced
1 clove garlic, sliced thin
¾ cup chopped, seeded Roma tomatoes
2 tablespoons red wine
1 tablespoon butter
2 tablespoons shaved Parmesan cheese

Steps:

Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g