MUSHROOM RAGOUT

This versatile sauce tastes rich and sinful, but actually uses no cream or dairy. Try leftover ragout on toast for a wonderful luncheon dish or elegant appetizer. Mushroom ragout also makes an excellent base for a delicious vegan gravy. 1 tablespoon olive oil

1/4 cup finely chopped onion

1 teaspoon finely chopped garlic 8 ounces Baby Bella or white

mushrooms, thickly sliced

8 ounces shiitake mushrooms, left whole if small or cut in half 1 tablespoon flour 1/2 teaspoon salt 1/4 cup dry sherry 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary

1/2 teaspoon pepper

1 cup chicken or vegetable broth 2 tablespoons finely chopped fresh

parsley Trim the bottom of the mushroom stems to remove hard or woody parts. If you do not have access to shiitake mushrooms, you may use additional brown or white mushrooms. You should have about 4 cups of prepared mushrooms. Heat the oil in a large skillet or dutch oven until shimmering and add the onions. Reduce heat and cook, stirring, for 2 minutes, until softened. Add the garlic and cook for 30 seconds. Add all the mushrooms and stir. Cook over medium heat, stirring often, until the mushrooms begin to give off their liquid and shrink a little.

Sprinkle with the flour and salt, and stir over low heat until the flour is well incorporated. Add the sherry, and stir to deglaze the pan. Add the thyme, rosemary and pepper, and cook for 30 seconds.

Slowly add the broth, and stir to mix well. Simmer over low heat for 10-15 minutes until the broth is reduced and the sauce is thickened. Taste and adjust seasonings. Sprinkle with parsley.