Mushroom Ragout

Mushroom Ragout Recipe.jpg

Ingredients

  • 4 tablespoons extra-virgin olive oil

  • 1 1/2 pounds assorted mushrooms (such as button, oyster, crimini, and shiitake), sliced

  • 1/4 cup finely chopped shallots

  • 2 teaspoons balsamic vinegar

  • 1/4 cup vegetable stock

  • 1/3 cup chopped fresh parsley, divided

Directions

  1. Heat 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes.

  2. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper.

  3. Add broth and simmer 1 minute then add half of parsley. Season mushroom ragout to taste with salt and pepper.

  4. Remove from heat; cover to keep warm.

  5. Top toasted baguette slices with ragout and sprinkle with remaining parsley.

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