Mushroom Ragout

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.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 92 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.