Wild Mushroom Ragout

Course : Salsas
Serves: 1
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2 tablespoons canola oil
5 medium sliced shallots
1 teaspoon salt and black pepper to taste
1 cup cremini or button mushrooms
1 cup chanterelles
1 cup quartered shiitakes
1 cup morels
1 cup cepes or porcinis
1/2 tablespoon fresh minced thyme
1 cup red wine
1 cup veal demi-glace -- 1 cup chicken stock with
1 tablespoon dark soy sauce
1 tablespoon butter -- (optional)

Preparation / Directions:

In a hot saute pan coated with oil, caramelize the shallots. Season. Add the cremini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving.


Nutritional Information:

289 Calories (kcal); 12g Total Fat; (74% calories from fat); 2g Protein; 7g Carbohydrate; 31mg Cholesterol; 273mg Sodium

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