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Mushroom Ragout

I always make extra ragout to have around for a few days. It is great as an omelet filling, as a filling for a stuffed chicken breast, or as part of a polenta casserole. If you love mushrooms this is addictive. (20 servings)

  • 2 oz. dried mushrooms, soaked
  • 2 small yellow onions, chopped
  • 2 tsp. fresh minced garlic
  • ¾ cup soaking liquid
  • 3 Tbsp. balsamic vinegar
  • ¾ tsp. salt
  • 2 lb. domestic mushrooms, sliced
  • 2 cups sliced shitake or portobella mushrooms
  • 2 tsp. black pepper
  • 2 oz sherry
  • ¼ cup roasted garlic puree, or less to taste
  • ¼ cup chopped parsley
  • 2 Tbsp. lemon juice

Soak dried mushrooms in lots of hot water overnight (approximately 1 quart of water per ounce of mushrooms). Place something on top of the mushrooms to keep them under the water. Next day drain and reserve the soaking liquid. Run the mushroom caps under cold water and cut the stems out. Strain the reserved soaking liquid through cheesecloth and reduce over high heat to 2/3 volume. Slice the caps thinly and set aside. Wilt onions, garlic and salt in a large sauté pan with balsamic vinegar and the soaking liquid. Cover the pan and cook on low heat until tender. Add sliced mushrooms, salt and pepper. Cook covered until wilted. Uncover, add sherry and cook off alcohol on high heat. Whisk in garlic, parsley and lemon juice just before serving.

Per Serving: Calories: 100 Protein: 4gm Fat: 0gm Carbohydrates: 22gm Sodium: 250mg

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