Mixed Mushroom Ragout

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Serving Size: 4
Total Time:

Ingredients

  • 0.25 cup vegetable oil
  • 1 Tbsp caper
  • 1 Tbsp golden raisin, optional
  • 2 tsp white or blond miso
  • 1 Tbsp harissa
  • 1 Tbsp Dijon mustard
  • 0.5 cup unsweetened coconut milk
  • 1 cup chopped canned tomato, drained
  • 0.25 cup dry white wine
  • 2 garlic clove, minced
  • 1 medium onion, finely dinced
  • 1 Pound mixed mushroom such as cremini, sliced 1/8 inch thick, and oyster mushroom, caps quartered
  • salt and freshly ground black pepper
  • 1 Pound shiitake mushroom -- stems discarded, caps sliced 1/4 inch thick
  • 0.5 cup chicken stock

Directions

In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring, until tender and starting to brown, about 7 minutes. Transfer to a bowl.

Heat 1 tablespoon of the oil in the skillet. Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown, 5 minutes. Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant, 2 minutes. Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.

In a bowl, whisk the coconut milk, mustard, harissa and miso. Add to the skillet with the shiitake, raisins, capers and stock. Simmer over low heat, stirring, until thickened, about 4 minutes. Season with salt and pepper.