Mixed Mushroom Ragout
By á-174942
Ingredients
- Nonstick cooking spray
- 1/4 cup minced shallots
- 2 tablespoons minced prosciutto
- 1/2 pound shiitake mushrooms stemmed, quartered
- 2 pounds brown mushrooms stemmed, and sliced 1/2" thick
- 3/4 cup nonfat chicken broth
- 3 thyme sprigs - (to 4)
- 1/2 pound chanterelle mushrooms stemmed, quartered
- 1 teaspoon flour
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons chopped parsley
- 1/4 pound cooked angel hair pasta
Details
Servings 4
Preparation
Step 1
Spray Dutch oven with nonstick cooking spray. Add shallots and prosciutto and sauté over low heat until tender, 2 to 3 minutes.
Add shiitake and brown mushrooms, increase heat to high and sauté 1 minute. Add broth and thyme sprigs, bring to a simmer, then cover and reduce heat to low. Simmer 5 minutes, stirring several times during cooking.
Add chanterelle mushrooms, cover and continue to cook over low heat until mushrooms are tender, 5 minutes. Sprinkle flour over mushrooms and quickly stir in. Heat and stir until juices thicken, 1 to 2 minutes.
Stir in salt and pepper to taste and chopped parsley. Serve with angel hair pasta.
This recipe yields 4 side-dish servings.
Each serving: 122 calories; 165 mg sodium; 2 mg cholesterol; 1 gram fat; 24 grams carbohydrates; 7 grams protein; 2.08 grams fiber.
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