Mushroom ragout
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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