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Wild Mushroom Ragout
◆
67
Side diSheS
cooking spray
2 ounces dried mushrooms
(shiitake, porcini)
8 ounces mixed wild mushrooms
(shiitake, cremini, oyster,
chanterelle)
3 tablespoons unsalted butter,
divided
3 tablespoons extra virgin olive oil,
divided
1½ cups minced shallots
½ cup dry sherry
¾ pound white button mushrooms,
quartered
¾ pound (approximately) portobello
mushrooms, cut into ½-inch slices
1 red bell pepper, cored, seeded,
thinly sliced
3 green onions, cut into
¹∕
8
-inches slices
½ cup lightly packed chopped
parsley, divided
1 teaspoon thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
3 tablespoons salt-free tomato paste
1 cup chicken or vegetable stock
Makes 8 cups (8 servings)
Lightly coat interior of ceramic pot of a Cuisinart
®
Slow Cooker with cooking spray.
Place dried mushrooms in small bowl; cover with 2 cups boiling water.
Let stand for 10 minutes; drain, reserving soaking liquid. Remove and discard
tough stems; chop. Place in ceramic pot of Cuisinart
™
Slow Cooker with mixed
wild mushrooms.
Heat 1 tablespoon each butter and olive oil in a 13-inch Cuisinart
®
nonstick
skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add sher-
ry; bring to boil. Cook until reduced by half. Add to mushrooms in Slow Cooker.
Heat ½ tablespoon each butter and oil in same skillet; cook white mushrooms until
golden in two batches. Transfer to Slow Cooker. Brown portobellos in remaining
butter/oil in 2 batches. Transfer to Slow Cooker. Add red pepper, green onions,
parsley, thyme, salt and pepper to Slow Cooker. Combine tomato paste, reserved
mushroom liquid and chicken stock; stir in.
Cover and cook on Low, using the Timer function, for another 4 hours – Slow
Cooker will automatically switch to Warm until ready to serve.
Serve as a side dish or as a topping for bruschetta.
Nutritional information per serving:
Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 246mg • calc. 31mg • fiber 4g
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