RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3087
View Recipe |
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Recipe Name: |
Wild Mushroom Ragout - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 1 to taste salt and pepper 0.5 Cup wine, dry red 1 Tablespoon soy sauce, naturally brewed
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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. |
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Nutrition per Serving: |
Calories: |
150 |
Total Carbs: |
9.0 |
Net Carbs: |
0.0 |
Cholesterol: |
1.8 |
Fat: |
9.4 |
Protein: |
2.61 |
Fiber: |
0.17 |
Sodium: |
6.50 |
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