Wild Mushroom Ragout

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 carrots, finely chopped
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 5 cloves garlic, minced
• 1 ¾ pounds mushrooms, any combination of wild and domestic varieties
• 1 ½ cups mushroom stock (see recipe) or veal stock
• ⅔ cup sherry
• 1 bay leaf
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper to taste
• 1 tablespoon minced savory
• 2 tablespoons minced parsley
• 1 cup coarsely grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    306 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 19 grams protein; 29 milligrams cholesterol; 587 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place a large, deep skillet over medium heat and add the butter and oil. Add the carrots, onion, celery and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Clean the mushrooms, trimming or removing tough stems depending on the variety, and cutting any that are very large into smaller pieces. Add the mushrooms to the skillet and continue to cook until the mushrooms are soft and lightly browned, about 10 minutes.
2. Add the stock, sherry, bay leaf and tomato paste and simmer gently until most of the liquid has evaporated, about 20 minutes. Preheat the oven to 400 degrees. Season the mushrooms to taste with salt and pepper, stir in the savory and parsley and transfer the mixture to a casserole dish. Sprinkle the top with the cheese and bake until the cheese is melted and lightly browned, about 20 minutes. Serve immediately with buttered pasta or rice on the side.

1 hour