MUSHROOM RAGOUT
4 servings
Serve over pasta, polenta, rice, garlic-rubbed croutons, or in popovers. For more intense flavor, soak ½ ounce dried mushrooms, such as porcini, then chop and add with the fresh mushrooms; use the strained soaking water for part of the liquid.
Heat in a large saucepan over medium-high heat:
- 2 tablespoons olive oil or butter
Add and cook, stirring, until golden, about 8 minutes:
- 1 onion, finely chopped
Stir in:
- 1 pound mushrooms, thickly sliced
Cook until they begin to release their liquid, about 5 minutes. Add:
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste
- Salt and black pepper to taste
Cook, stirring, until the mixture begins to brown, another 5 minutes. Add:
- 1½ cups chicken or vegetable stock
Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Gradually stir in:
- 2 tablespoons cold butter, cut into pieces
Add:
- 1½ teaspoons balsamic vinegar
Garnish with:
- (Grated Parmesan)
- Chopped parsley