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Here’s a good one for your next Meatless Monday.
a swirl or two around the pan of olive oil
1 – 225 g package of white mushrooms (about 4 cups), sliced
1/2 cup chopped green onions (reserve some of the green parts to garnish)
2 cloves garlic, minced
1/2 tsp sea salt
1/2 tsp ground pepper
1 tsp dried thyme
splash of dry sherry (optional)
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 cup chicken broth
1 tbsp flour
grated Parmesan to garnish
Heat oil and sauté onion for a couple of minutes.
Add garlic and continue to sauté for another minute.
Add mushrooms and season, stirring occasionally for about 5 minutes.
Deglaze with a splash of sherry (optional).
Stir in tomato paste and Worcestershire sauce.
Whisk flour with a couple of tablespoons of chicken broth.
Add to pan and stir until it begins to thicken.
Stir in rest of chicken broth and simmer for another 5 minutes.
This should produce a gravy-like consistency.
Serve over polenta (recipes and extra ideas below)
No time to cook polenta?
This ragout is very good served over toast
for a quick easy supper.
Here are links to a couple of my polenta recipes:
I would suggest making double the quantity of polenta
so you have leftovers for Grilled Polenta.
And there will be another post coming up
with a great idea to use up the leftover from tonight’s dinner.
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