Wild Mushroom Ragout |
Course : Salsas
Serves: 1 |
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Ingredients:
2 tablespoons canola oil |
5 medium sliced shallots |
1 teaspoon salt and black pepper to taste |
1 cup cremini or button mushrooms |
1 cup chanterelles |
1 cup quartered shiitakes |
1 cup morels |
1 cup cepes or porcinis |
1/2 tablespoon fresh minced thyme |
1 cup red wine |
1 cup veal demi-glace -- 1 cup chicken stock with |
1 tablespoon dark soy sauce |
1 tablespoon butter -- (optional) |
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Preparation / Directions:
In a hot saute pan coated with oil, caramelize the shallots. Season. Add the cremini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving.
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Nutritional Information:
289 Calories (kcal); 12g Total Fat; (74% calories from fat); 2g Protein; 7g Carbohydrate; 31mg Cholesterol; 273mg Sodium |
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