Mushroom ragout

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons Olive oil
1 medium Onion(s)
Thinly sliced
1 pounds Portobello mushroom caps
Halved if large
Stems thinly sliced
¾ pounds White mushrooms
Thinly sliced
2 Garlic clove(s), minced
1 teaspoon Sage leaves, chopped
1 can (28-32 oz) whole tomatoes
Drained, juice reserved
Coarsely chopped

In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 min, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 min, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, for 30 min, or until sauce is thickened. Serve with pasta.

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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