Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Mushroom Ragout




Source of Recipe


Fine Living


List of Ingredients




6 Tbs. extra-virgin olive oil
1-1/2 lb. whole small button mushrooms, cleaned
3 Tbs. butter
Gray salt
freshly ground black pepper
1 Tbs. garlic, minced
1-1/2 tsp. fresh thyme leaves, chopped
2 Tbs. lemon juice
1/2-cup white wine
1 Tbs. fresh flat-leaf parsley, chopped

Recipe



In a large skillet, heat the oil over high heat and add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom (if you toss them too soon, they will release their liquid and begin to steam). When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter and continue to cook for 5 minutes, until browned.

Season with salt and pepper and add the garlic.

Sauté another 2 minutes and add the thyme and lemon juice. Cook to evaporate the liquid.

Add the wine and reduce until the mushrooms are glazed with the sauce.

Toss in the parsley and serve immediately.