Mushroom Ragout

By danaheller

****

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced mixed wild mushrooms
• 1/2 cup julienned red onion
• 1/2 cup diced red tomatoes
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh Italian parsley
• 1 teaspoon chopped fresh rosemary leaves
• 1 cup low-sodium chicken stock
• 4 to 8 tablespoons (1/2 to 1 stick) butter, cut into tablespoons

Details

Servings 4

Preparation

Step 1

In a skillet over medium-high heat, add oil. Add mushrooms, onion, tomatoes, garlic, parsley and rosemary and cook until vegetables soften. Add chicken stock and 4 tablespoons butter. Reduce heat and bring to a simmer. Cook until sauce thickens. If desired, add additional butter, a tablespoon at a time, until desired consistency.