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Mushroom Ragout

Mushroom Ragout

CHEF RUSSELL COWEN

Delaney House, www.delaneyhouse.com, Holyoke, MA

Ingredients:

  • ¼ cup button mushrooms
  • ¼ cup shitake mushrooms
  • ¼ cup crimini mushrooms
  • ½ cup prepared tomato sauce
  • ¼ cup diced roma tomatoes
  • salt & pepper to taste

Method:

Sauté the mushrooms in a tablespoon of melted butter until tender - about 4 minutes. Add the tomato sauce and the diced tomatoes and stew over a medium heat for another 3 or 4 minutes. Season with salt & pepper to taste.