Mixed Mushroom Ragout Or Gravy |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I've used this as a gorgeous gravy on a Roast Beef, or just as a stew, with homemade crusty bread. It's GREAT on polenta and even just as a side vegetable. Ingredients:
2 tablespoons olive oil |
1/2 cup shallots, peeled and minced |
1 tablespoon minced garlic |
1 teaspoon oregano |
1 teaspoon thyme |
1 teaspoon parsley |
2 pounds assorted mushrooms, cleaned and rough chopped |
1/2 cup brandy |
2 cups stock (your choice) |
2 teaspoons salt |
1/4 teaspoon white pepper |
1 whole bay leaf |
1/2 cup heavy cream |
1 tablespoon butter |
1 tablespoon parsley, minced, for garnish |
*mushrooms may consist of any combination of portobello, shiitake, crimini, button, or your own favorites. |
as for the stock, in a pinch, i've used reconstituted dried onion soup mix for the stock. in that case, omit the salt entirely. |
Directions:
1. In a large heavy-bottomed pan, heat the oil and saute the shallots and garlic until translucent.
2. Add the herbs and mushrooms and saute for 3 to 4 minutes, stirring regularly.
3. Add the brandy and continue to cook until absorbed.
4. Add the stock, salt and pepper and bay leaf, and simmer until the liquid is reduced by about half.
5. Add the cream and simmer over a low flame for 15 to 20 minutes, or until most of the liquid is reduced and the mushrooms are coated with a thick sauce.
6. Stir in the butter, adjust the seasonings.
7. Sprinkle with parsley and serve.
8. Nutritive values:
9. Per serving - 166.8 calories; 11.5 grams fat (82.4% calories from fat); 1.1 grams protein; 4.4 grams carbohydrate; 23 milligrams cholesterol; 741 milligrams sodium.
10. Exchanges: 1/2 vegetable; 2 1/2 fat.
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