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Recipe to Print-Wild Mushroom Ragout

$scale_by Recipe Name: Wild Mushroom Ragout Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: Asian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.89 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Soak Chinese dried black mushrooms in small bowl of warm water to soften, 20 minutes; Then stem and quarter them. Mix 1/2 cup of chicken stock with 1 tablespoon of the soy sauce. Set aside. Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and sauté until soft, 3 to 5 minutes. Add all the muchrooms and sauté until soft, 8 to 10 minutes. Season with salt and pepper to taste. Add the wine, stir and cook until the wine is reduced by half, about 5 minutes. Add the stock, stock with soy, dark soy and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasoning.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00