Wild Mushroom Ragout


cooking spray
2 ounces dried mushrooms (shiitake, porcini)
8 ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle)
3 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil, divided
1½ cups minced shallots
½ cup dry sherry
¾ pound white button mushrooms, quartered
¾ pound (approximately) Portobello mushrooms, cut into ½-inch slices
1 red bell pepper, cored, seeded, thinly sliced
3 green onions, cut into ¹∕8-inches slices
½ cup lightly packed chopped parsley, divided
1 teaspoon thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
3 tablespoons salt-free tomato paste
1 cup chicken or vegetable stock


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