Mixed Mushroom Ragout

Recipe Ingredients

		Nonstick cooking spray
1/4 cup	23g / 0.8oz	Minced shallots
2 tablespoons	30ml	Minced prosciutto
1/2 lb	227g / 8oz	Shiitake mushrooms - stemmed, quartered
2 lbs	908g / 32oz	Brown mushrooms - stemmed, and
		Sliced 1/2" thick
3/4 cup	177ml	Nonfat chicken broth
3		Thyme sprigs - (to 4)
1/2 lb	227g / 8oz	Chanterelle mushrooms - stemmed, quartered
1 teaspoon	5ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped parsley
1/4 lb	113g / 4oz	Cooked angel hair pasta

Recipe Instructions

Spray Dutch oven with nonstick cooking spray. Add shallots and prosciutto and saute over low heat until tender, 2 to 3 minutes.

Add shiitake and brown mushrooms, increase heat to high and saute 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.

Source:
The Los Angeles Times, 11-03-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.