PENNSYLVANIA MUSHROOM RAGOUT

PENNSYLVANIA MUSHROOM RAGOUT

PENNSYLVANIA MUSHROOM RAGOUT

PENNSYLVANIA MUSHROOM RAGOUT

PENNSYLVANIA MUSHROOM RAGOUT

Course Appetizer

Ingredients
  

  • 3 Tbsp. olive oil
  • 2 small shallots, minced
  • 3 garlic cloves, minced
  • 2 lbs. assorted PA mushrooms of choice
  • 1 cup brown chicken stock
  • ¼ cup heavy cream
  • 1 cup diced tomatoes
  • 2 fresh rosemary sprigs, minced
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 Tbsp. butter

Instructions
 

  • Preheat a 6-quart saucepot over medium heat.
  • Add theolive oil, garlic and shallots. Cook until tender, about 2 to3 minutes. Quarter the mushrooms and add to the garlicand shallots.
  • Cook until tender, about 10 to 15 minutes.Add the diced tomatoes and simmer for 5 minutes. Addthe chicken stock and simmer to reduce the liquid byhalf. Add the heavy cream and simmer to reduce theliquid by half
  • Add the minced rosemary and season withsea salt and black pepper to taste. Simmer for 5 minutesmore. Remove from the heat and add the butter, stir toincorporate.
Keyword Papreferred, PENNSYLVANIA MUSHROOM RAGOUT
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

Recipe Rating