Monday, June 10, 2013

Mushroom Ragout

I ripped this recipe out of an issue of Women's Health - which one I don't know because there was no date stamp on the bottom.
I served this as a side dish, along with balsamic asparagus salad, with flank steak.
2 tsp extra virgin olive oil
1/2 medium Vidalia onion, chopped
1 clove garlic, minced
3 cups sliced white mushrooms
1/8 tsp sea salt
1/8 tsp black pepper
1/8 tsp dried thyme
1/2C vegetable stock
1 tsp Worcestershire sauce
1 tbs tomato paste

  1. Heat olive oil in a large saute pan over medium-low heat.
  2. Add onion and saute for 3 minutes.
  3. Add garlic and saute for 1 minute.
  4. Add mushrooms and continue cooking until softened, about 6 minutes.
  5. Season with salt, pepper, and thyme.
  6. Add vegetable stock, Worcestershire sauce, and tomato paste.
  7. Mix well to combine.
  8. Reduce heat to low and simmer for 5 minutes.
  9. Enjoy!

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