Wild Mushroom Ragout

Wild Mushroom Ragout Ingredients

4 c Trimmed wild mushrooms;	OR any mild white vinegar
6 Cloves garlic	Salt and pepper to taste
5 Shallots sliced thin	1 c White wine
2 tb Chopped fresh rosemary	1 1/2 c Vegetable stock
3 tb Olive oil	1/4 c Chopped fresh parsley
1 tb Tarragon white vinegar	4 c Cooked rice

Instructions for Wild Mushroom Ragout

MAKES 4 SERVINGS VEGAN This makes a wonderful meal when paired with wild rice. Look for the most flavorful mushrooms you can find. Shiitakes, chanterelles, cremini and oyster are all great choices. if you can find fresh morels, count yourself lucky. Preheat oven to 425 degrees. In large bowl, combine mushrooms, garlic, shallots and rosemary. Toss with oil and vinegar. Season with salt and pepper. Arrange mushrooms in one layer in heavy roasting pan. Roast in oven until tender, about 15 minutes. Remove mushrooms from pan and keep warm. Place roasting pan on stovetop over medium heat. Add wine to deglaze pan. Cook until wine is reduced by half, then add stock. Cook for a few minutes to reduce sauce slightly. Add mushrooms and parsley; simmer for 5 minutes longer. Serve over rice. Makes 4 servings. PER 1 1/2-CUP SERVING: 358 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 59G CARB.; 0 CHOL.; 401MG SOD.; 4G FIBER. VEGAN Converted by MC_Buster. By Kathleen on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 48 Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Mushroom	Olive Oil	Parsley
Rice	Rosemary	Shallot	Tarragon
White Vinegar	White Wine

Vegetables Mushrooms Olive oil Garlic Parsley Rice Shallot Tarragon Wine White wine

for flavor and categorization

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