Wild Mushroom Ragout: A Fabulous Recipe from Zell Schulman
Makes 8 servings
Many thanks to acclaimed author, Zell Schulman for adapting her recipes from PASSOVER SEDERS MADE SIMPLE to our new releases.
Zell says, "with the variety of mushrooms available at the supermarket today, this vegetarian entree will elicit rave reviews from your guests. It's important to buy the freshest mushrooms. Don't let the number of ingredients scare you off. This is really easy to prepare."
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tablespoon finely chopped sage
- 2 tablespoons finely chopped fresh winter savory
- 4 ounces white button mushrooms, trimmed and thinly sliced
- 8 ounces porcini mushrooms, trimmed and thinly sliced
- 8 ounces shitake mushrooms, stems removed and thinly sliced
- 3 tablespoons soy sauce
- 1 cup Hagafen Pinot Noir
- 2 tablespoons balsamic vinegar
- 4 teaspoons potato starch dissolved in 1/2 cup cold water Salt and freshly ground pepper to taste
- 1 tablespoon minced fresh parsley for garnish
- In a large, heavy skillet, heat the oil over medium heat, Add the garlic and cook, stirring, until pale golden in color, about 2 minutes. Add the onion, sage, and savory, stirring with a wooden spoon until the onion has softened, about 3 minutes.
- Add all the mushrooms and the soy sauce to the skillet. Continue stirring until the liquid from the mushrooms cooks off and the mushrooms begin to brown, 5 to 10 minutes. Add the wine and vinegar; let everything come to a boil over high heat. Boil for 3 minutes, then add the potato starch mixture. Continue boiling 1 to 2 more minutes, stirring continuously.
- Reduce heat to low and simmer until the liquid just begins to thicken. Add salt and pepper to taste. Serve over rice or noodles. Garnish with parley and enjoy drinking your Pinot Noir with this delicious dish.
