Salsas recipes

Mushroom Ragout

Course : Salsas
Serves: 4 - 6

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Ingredients:

1/4 pound white mushrooms -- large dice

1/4 pound portabella mushrooms -- large dice

1/4 pound crimini mushrooms -- large dice

3 whole shallots -- large dice

5 cloves garlic -- rough chopped

1 teaspoon parsley -- chopped finely

1 teaspoon rosemary -- chopped finely

1 teaspoon thyme -- chopped finely

2 ounces olive oil

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/3 cup red wine

1/2 cup demi glace

1 tablespoon butter

Preparation / Directions:

1. Toss mushrooms, shallots, garlic, salt and pepper with the olive oil. 2. Roast 8-10 minutes in a 350-degree oven in a deep roasting pan or large oven-safe saut‚ pan. 3. After roasting, add red wine; Place pan on stove with medium high heat, allow to reduce until ingredients are almost dry. Stir frequently to avoid burning. 4. Add demi glace and reduce 1-2 minutes. Take pan off stove and stir in butter and herbs. 5. Serve warm with polenta cake and grilled tenderloin filet.

Nutritional Information:

751 Calories (kcal); 66g Total Fat; (89% calories from fat); 3g Protein; 14g Carbohydrate; 31mg Cholesterol; 3954mg Sodium

Mushroom Ragout

Ingredients:

Preparation / Directions:

Nutritional Information:

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