PINOT NOIR-WILD MUSHROOM RAGOUT
|
3 TABLESPOON BUTTER, IN ALL
1 TABLESPOON FINELY MINCED GARLIC
2/3 CUP FINELY DICED ONION
4 CUPS ASSORTED MUSHROOMS, CHANTRELLE, HEDGEHOG, LOBSTER, SHIITAKE,
OYSTER, CREMINI, OR WHATEVER
SALT
½ CUP PINOT NOIR, OR ANY DRY RED WINE
½ CUP CHICKEN STOCK
½ STOCK DEMI-GLACE, OR ½ CUP CHICKEN STOCK MIXED
WITH 1 TABLESPOON SOY SAUCE
1 TABLESPOON DARK SOY SAUCE
1 ½ TEASPOON CHOPPED FRESH THYME, OR ½ TEASPOON
DRIED THYME LEAVES
|
- HEAT A HEAVY SAUCEPAN OVER MEDIUM HEAT. ADD 1 TABLESPOON
BUTTER AND SWIRL TO COAT THE BOTTOM OF THE PAN. ADD THE GARLIC
AND ONION AND SAUTE’, STIRRING, UNTIL SOFT, 3 TO 5 MINUTES. ADD
ALL THE MUSHROOMS AND SAUTE’ UNTIL SOFT, 8 TO 10 MINUTES. SEASON
WITH SALT TO TASTE
- ADD THE WINE, STIR, AND COOK UNTIL THE WINE IS REDUCED
BY HALF, ABOUT 5 MINUTES. ADD THE STOCK, DEMI-GLACE, DARK SOY
SAUCE, AND THYME AND SIMMER UNTIL REDUCED BY HALF, ABOUT 15 TO
20 MINUTES. REMOVE FROM HEAT, SWIRL IN REMAINING 2 TABLESPOONS
BUTTER
|
~~~ 4869 SOUTH BRADLEY ROAD
* SANTA MARIA, CALIFORNIA 93455 ~~~ |
|