Name: Mushroom Ragout
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Beef broth - 1 (14 ounce) can; Beef bouillon - 1 cube; Olive oil, divided - 1 ½ teaspoons; Portobello mushroom caps, sliced - 2; Shiitake mushrooms, stems removed and sliced - 1 cup; Garlic, sliced thin - 1 clove; Chopped, seeded Roma tomatoes - ¾ cup; Red wine - 2 tablespoons; Butter - 1 tablespoon; Shaved Parmesan cheese - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Ragout

1. Beef broth - 1 (14 ounce) can

2. Beef bouillon - 1 cube

3. Olive oil, divided - 1 ½ teaspoons

4. Portobello mushroom caps, sliced - 2

5. Shiitake mushrooms, stems removed and sliced - 1 cup

6. Garlic, sliced thin - 1 clove

7. Chopped, seeded Roma tomatoes - ¾ cup

8. Red wine - 2 tablespoons

9. Butter - 1 tablespoon

10. Shaved Parmesan cheese - 2 tablespoons

How to cook deliciously - Mushroom Ragout

1. Stage

Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.

2. Stage

Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.

3. Stage

Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.

4. Stage

Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.

5. Stage

Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.