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French   -   Wild Mushroom Ragout   adapted from The Occasional Vegetarian

  • 2 Tablespoons Dried Porcini Mushrooms
  • 1/2 Cup Cold Water
  • 4 Medium Shallots -- chopped
  • 1 Tablespoon Olive Oil
  • 4 Cloves Garlic -- chopped
  • 3 Cups Assorted Mushrooms -- chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 2 Sprigs Thyme
  • 1 Cup Roma Tomato -- diced
  • 1/2 Cup Tomato Sauce
  • 1/2 Cup Red Wine
  • 1 Teaspoon Porcini Mushrooms Powder -- optional
Directions place porcini mushrooms in cold water and soak for 30 minutes. drain and reserve liquid. chop mushrooms. In medium skillet saute shallots in oil about 2 minutes. add garlic and saute until light brown, 3 minutes. add fresh and reconstitued mushrooms and toss well. add remaining ingredients and soaking liquid. bring to simmer over high heat. turn heat to low, cover, simmer 15 minutes. uncover and simmer for longer is sauce is to thin.
Serves 4
Time to Make 0:00

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