MUSHROOM RAGOUT
Savoury, saucy and perfect with polenta. There's a sausage version below.
Serves: 4
3 tbsp (45 mL) extra-virgin olive oil
2 lbs (1 kg) assorted mushrooms, sliced 1/4 inch (6 mm) thick
1/2 cup (250 mL) thinly sliced shallots
1/2 cup (250 mL) each finely diced onion, carrot, and celery 2 cloves garlic, minced
2 tbsp (30 mL) chopped parsley 1 cup (500 mL) dry red wine 3 cups (750 mL) vegetable broth 2 tbsp (30 mL) tomato paste 4 sprigs fresh thyme
1 bay leaf
1/2 tsp (2.5 mL) salt 1 tbsp (15 mL) softened unsalted butter
2 tbsp (30 mL) all-purpose flour
1. Heat 2 tbsp (30 mL) of the oil in a large pot over high heat. Add the mushrooms and cook until they begin to soften and just start releasing juice. Remove from the pot.
2. Add the remaining oil, shallots, onions, carrots, celery, parsley and garlic to the pot. Turn the heat to medium and cook until the vegetables brown slightly.
3. Add the wine and reduce by half. Return the mushrooms and juice, broth, tomato paste, thyme, bay leaf and salt to the pot. Bring to a boil, turn to a simmer; cook gently for 20 minutes.
4. Blend butter and flour together and whisk into the simmering mixture. Simmer for 5 minutes longer until thickened. Taste and adjust the seasoning.
Sausage version: Substitute
1 lb (500 g) of sweet or hot Italian sausage cut into 1-inch (2.5-cm) pieces for 1 lb (500 g) of the mushrooms.
After the initial cooking of the mushrooms and removing them from the pot, brown the sausages with the vegetables and proceed with the recipe as written.