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Mixed Mushroom Ragout
Nonstick cooking spray
1/4 cup minced shallots
2 tablespoons minced prosciutto
1/2 pound shiitake mushrooms -- stemmed, quartered
2 pounds brown mushrooms -- stemmed, and sliced 1/2" thick
3/4 cup nonfat chicken broth
3 thyme sprigs - (to 4)
1/2 pound chanterelle mushrooms -- stemmed, quartered
1 teaspoon flour
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons chopped parsley
1/4 pound cooked angel hair pasta
Spray Dutch oven with nonstick cooking spray. Add shallots and prosciutto and sauté over low heat until tender, 2 to 3 minutes.
Add shiitake and brown mushrooms, increase heat to high and sauté 1 minute. Add broth and thyme sprigs, bring to a simmer, then cover and reduce heat to low. Simmer 5 minutes, stirring several times during cooking.
Add chanterelle mushrooms, cover and continue to cook over low heat until mushrooms are tender, 5 minutes. Sprinkle flour over mushrooms and quickly stir in. Heat and stir until juices thicken, 1 to 2 minutes.
Stir in salt and pepper to taste and chopped parsley. Serve with angel hair pasta.
This recipe yields 4 side-dish servings.