1,000 Veg Recipes - Ragout of Wild Mushrooms

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Ragout of Wild Mushrooms

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon butter or margarine

1 tablespoon vegetable oil

12 small white onions -- peeled

2 cups oyster mushrooms

2 cups white mushrooms

2 cups shiitake mushrooms

2 tablespoons all-purpose flour

2 cups vegetable broth

3 cups carrot chunks -- 1-inch pieces

1/2 cup chopped fresh parsley

2 tablespoons brandy (optional)

1 tablespoon dry sherry (optional)

1 tablespoon Madeira (optional)

1/2 teaspoon sugar

1/4 teaspoon dried rosemary -- crumbled

1/4 teaspoon dried thyme

1/8 teaspoon salt, or to taste

1/8 teaspoon pepper

 

Serves 4 to 6. In a 3-quart saucepan melt the butter or margarine with the oil

over medium-high heat. Add the onions; cook, stirring occasionally, until

browned in spots, about 4 minutes.

 

While the onions are browning, toss all the mushrooms in the flour until lightly

coated. Add to the saucepan; cook, stirring, until mushrooms are softened,

about 3 minutes. Add the broth, carrots, parsley, brandy, sherry, Madiera,

sugar, rosemary, and thyme. Bring to a boil. Reduce heat and simmer,

uncovered, 1 hour 15 minutes. Stir in salt and pepper.

 

Variation: Add 1 1/2 cups cubed potatoes to the pot 25 minutes before the stew

has finished cooking.

 

Description:

" This combination of mushrooms worked well, but you can substitute

portobello, crimini, or the like. "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 645 Calories; 10g Fat (12.5% calories

from fat); 20g Protein; 137g Carbohydrate; 22g Dietary Fiber; 9mg Cholesterol;

883mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1

1/2 Fat; 0 Other Carbohydrates.

 

 

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