This is a variation on my favorite mushroom ragù, which I updated in 2010 to add a smidgen of curry powder. (I read that Michel Richard uses a tiny bit of curry powder to season mushrooms in his cooking, to bring out their complexity. It's magical!!) If you are short on time, you can use, instead of the chicken thighs, bite-sized pieces of boneless chicken, and add them toward the end of the cooking time, with the stock. Serve with polenta, whatever whole grains you like, or with pasta such as penne, fusilli, or farfalle. We also like this on toast! This recipe can be doubled or tripled easily, and it freezes well, too. Enjoy!! ;o)
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|Serving Size: 1 Serving (700g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 79 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 5.4mg||2 %|
|Sodium 314.4mg||11 %|
|Potassium 923.6mg||24 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 29.5g|
|Protein 8.5g||12 %|
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Calories per serving: 366
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