This comes from the Jewish Family and Life website. Beth. Mushroom Ragout (Pareve) Preparation Time: 10 minutes Cooking Time: 25 minutes Ingredients 2 tbsp. olive oil 3 cloves garlic, minced 3 shallots minced 1 onion, finely chopped 1 tbsp. fresh sage, minced 6 ounces white mushrooms, cleaned and thinly sliced 8 ounces porcini mushrooms, cleaned and thinly sliced 8 ounces shitake mushrooms, cleaned and thinly sliced 3 tbsp. kosher Chinese brown sauce 1 cup Cabernet Sauvignon 2 tbsp. balsamic vinegar 4 tbsp. potato starch dissolved in 1/2 cup cold water In a large skillet, heat the oil and add the minced garlic. Stir over medium heat until slightly golden. Add the onion, shallots and sage, and stir until the onion is softened and translucent, about 3 minutes. Add all the mushrooms and the Chinese-style sauce. Continue cooking until the liquid from the mushrooms cooks off, about 5-10 minutes. Add the wine and vinegar and bring to a boil. Boil for 3 minutes. Add the potato starch mixture and boil for 1 or 2 minutes more, stirring continuously. Reduce the heat to low and simmer until the sauce begins to thicken. Add salt and pepper to taste and serve with small popovers.
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