Mushroom ragout
Publication: NZ Woman's Weekly
Ingredients
| 75 g | Butter, roughly chopped |
| 4 | Spring onions, finely sliced |
| 8 cloves | Garlic, crushed |
| 250 g | Button mushrooms |
| 2 tsp | Fresh thyme |
| 250 g | Swiss brown mushrooms |
| ¼ cup | Extra virgin olive oil |
| 1 | Salt & freshly ground pepper, to season |
| ½ cup | Red wine |
| ½ cup | Flat leaf (Italian) parsley |
Directions
- In a heavy based saucepan place garlic, spring onions, mushrooms, thyme, butter and oil. Season with salt and pepper.
- Place saucepan over a medium heat, cover and cook for 10 minutes without stirring.
- Increase heat, add wine, and allow to bubble and then reduce. Simmer for a further 5 minutes until mushrooms are tender.
- Serve sprinkled with parsley.
http://www.bite.co.nz/recipe/2641/Mushroom-ragout/
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