Wild Mushroom and Tofu Ragout

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* Exported from MasterCook *

 

Wild Mushroom and Tofu Ragout

 

Recipe By :Soy! - Dana Jacobi

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces dried porcini mushrooms

1/4 cup olive oil

1 1/2 cups chopped leek -- white and pale green parts

16 ounces white mushrooms -- stemmed and very thinly sliced

2 pounds cremini mushrooms -- stemmed and cut in 1-inch cubes

2 1/2 pounds Portobello mushrooms -- stemmed and cut in 1-inch cubes

OR

2 6 oz packages sliced Portobellos -- cut crosswise into 1-inch pieces

1 cup dry red wine

6 cloves garlic -- roasted

2 teaspoons finely chopped rosemary, or 1 teaspoon

dried

16 ounces firm or extra firm regular tofu -- pressed and cut in

3/4-inch cubes

bay leaf

salt and freshly ground pepper

chopped Italian parsley

 

In a medium bowl, cover the deies porcini with enough warm (not hot) water to

cover. Soak the mushrooms until soft, 20 to 40 minutes. Lift them from their

soaking liquid. Squeeze as much moisture as possible from the mushrooms,

holding them over the bowl containing their soaking liquid as you work, to

capture the intensely flavored liquid being pressed out. Reserve all the

liquid. Chop the mushrooms; you should have about 1 1/2 cups.

In a largge Dutch oven or heavy pot, heat the oil over medium-high heat. Add

the leek and cook until it softens, about 6 minutes, stirring occasionally.

Stir in the white mushrooms and cook until they give up their liquid, 6 to 8

minutes. Add the chopped porcini mushrooms. Reduce the heat to mediu, and cook

until the mushrooms are meltingly soft, about 15 minutes, stirring occasionally.

Stir in the cremini and portobello mushrooms. Return the heat to medium-high

and cook until the additional mushrooms give up their liquid, about 10 minutes,

stirring occasionally. Cook the mushrooms, stirring often, until most of the

liquid has boiled away, 5 to 7 minutes. Some of the mixture will stick to the

pot; scrape up as much as possible, taking care not to let it burn.

Add the red wine and simmer vigorously until it has almost evaporated, about 5

minutes.

Squeeze the roasted garlic from its peel and blend it into the mushrooms, along

with the rosemary. Stir in 1 cup of the reserved mushroom soaking liquid. Add

the tofu and bay leaf. Reduce the heat to medium and simmer the ragout until

the portobello mushrooms are tender yet firm to the bite. Add more of the

mushroom soaking liquid, if necessary, to keep the mixture just moist. Remove

the bay leaf. Season to taste witth salt and pepper. To serve, ladle the

ragout into a tureen and garnish with the parsley. Or let the ragout cool and

store it, tightly covered, for up to 3 days. Reheat in a covered pot in a 350F

oven for 20 minutes.

 

 

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Per serving: 100 Calories (kcal); 5g Total Fat; (46% calories from fat); 3g

Protein; 10g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0