ragout of wild mushrooms

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Ragout of Wild Mushrooms

 

Recipe By :Karen Lee and Diane Porter

Serving Size : 6 Preparation Time :0:00

Categories : Karen_Lee

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons dried porcini mushrooms

1/2 cup cold water

1 tablespoon olive oil

1/2 cup coarsely chopped shallots

4 cloves garlic -- chopped

3 1/4 cups assorted fresh mushrooms -- (1-inch dice)

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 sprigs fresh thyme

1 cup diced plum tomatoes

1/4 cup tomato sauce

1/2 cup red wine

1 teaspoon porcini powder (optional)

 

1) In a small bowl, cover the dried porcini mushrooms with the cold water. Set

aside until the mushrooms are softened, about 30 minutes. Drain the mushrooms,

reserving the soaking liquid. Squeeze any remaining water from the mushrooms

into the reserved liquid and then strain it; set aside. Coarsely chop the

mushrooms; set aside.

 

2) In a medium skillet over medium-high heat, heat the oil. Cook the shallots

until they soften, about 2 minutes. Add the garlic and cook until light brown, 2

to 3 minutes.

 

3) Add the fresh and reconstituted mushrooms along with the salt, pepper, thyme,

tomatoes, tomato sauce, wine, porcini soaking water and porcini powder, if

using. Increase the heat to high and bring to a simmer. Reduce the heat to low,

cover and simmer until the mushrooms are softened, 10 to 15 minutes. If the

sauce is too thin, uncover the pan and simmer until the sauce thickens. Remove

and discard the thyme sprigs. Serve immediately. (The ragout may be prepared,

covered and refrigerated overnight.)

 

TIP - Porcini powder can be made by grinding the bits from the bottom of the bag

of dried porcini in a coffee mill or food processor. It will keep for up to 1

year in a tightly sealed glass jar.

 

TIP - ASSORTED: shiitake, portobello, cremini and button

 

Per serving (based on 6): 86 calories, 4 gm protein, 9 gm carbohydrates, 3 gm

fat, 0 mg cholesterol, trace saturated fat, 480 mg sodium, 1 gm dietary fiber

 

Description:

" seasoned with porcini powder "

Source:

" Occasional Vegetarian (1995) "

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Per Serving (excluding unknown items): 71 Calories; 3g Fat (35.6% calories from

fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 437mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : Serve this mushroom ragout over rice, alongside polenta or as the

topping for pasta or a baked potato.

 

Nutr. Assoc. : 0 0 0 4902 0 4196 0 0 0 0 0 0 0

 

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