Mushroom Ragout or Sauce

This is a fantastic side dish that can be used with anything even cardboard :o)Enjoy it with steak, chicken, or add more stock and create a wonderful mushroom soup. See my tip on how to make a very simple mushroom side dish

Makes 4 cups
Prep time: 10 minutes
Total time: 15 minutes

Ingredients

2 cups mushrooms (cremini, shitake, oyster, portabella, buttons)

1/4 cup butter

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon fresh thyme, finely chopped

1 teaspoon fresh oregano, finely chopped

1/4 teaspoon salt

1/4 teaspoon freshly cracked black pepper

4 cloves garlic, minced

2 cups beef broth

1/4 cup red wine

1 tablespoon flour mixed with 2 tablespoons melted butter

Instructions:

In a saucepan, heat the butter and add the mushrooms and cook for about 2 minutes on medium high heat.
Add the garlic and cook additional 2 minutes.
Deglaze the pan with the wine.
Whip the butter mixture into the broth and add to the mushrooms. Cook until thickened. Add the herbs. Adjust the flavor with salt and pepper.

Terri's Tips:

To serve as a ragout, simply omit the butter and flour mixture and broth. Deglaze with the wine and reduce until thickened

To create a very simple mushroom side dish from this recipe: cook the mushrooms as instructed above, add garlic and season to taste with salt and pepper. Add 1/4 cup sherry and cook until thickened, about 3-4 minutes on medium heat.

Make it Your Own
Omit the beef broth and use vegetables broth or water
Can thicken any of the above suggestions with 1/2 cup cream if desired