Mixed Mushroom Ragout
You can never have too many side dish recipes, so give Mixed Mushroom Ragout a try. One serving contains 330 calories, 9g of protein, and 22g of fat. This gluten free, dairy free, and vegetarian recipe serves 4. Head to the store and pick up salt and pepper, coconut milk, golden raisins, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a large skillet, heat 2 tablespoons of the oil.
Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring, until tender and starting to brown, about 7 minutes.
Heat 1 tablespoon of the oil in the skillet.
Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown, 5 minutes.
Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes.
Add the garlic, cover and cook over low heat, stirring a few times, until fragrant, 2 minutes.
Add the wine and cook for 2 minutes.
Add the tomatoes and simmer for 4 minutes.
In a bowl, whisk the coconut milk, mustard, harissa and miso.
Add to the skillet with the shiitake, raisins, capers and stock. Simmer over low heat, stirring, until thickened, about 4 minutes. Season with salt and pepper.