Mushroom Ragout recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

1 (14 ounce) can beef broth
1 cube beef bouillon
1 ½ teaspoons olive oil, divided
2 portobello mushroom caps, sliced
1 cup shiitake mushrooms, stems removed and sliced
1 clove garlic, sliced thin
¾ cup chopped, seeded Roma tomatoes
2 tablespoons red wine
1 tablespoon butter
2 tablespoons shaved Parmesan cheese

Nutrition Info

92 calories
carbohydrate: 4.8 g
cholesterol: 9.9 mg
fat: 5.7 g
fiber: 1 g
protein: 3.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 609.5 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout, store remaining broth in the refrigerator for another use.

  2. Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.

  3. Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.

  4. Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine, cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.

  5. Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.

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