Mushroom Ragout

Versaltility reigns! This is a wonderful topping for polenta, but it can also be the sauce on fettucine to make a quick pasta meal. In Italy, you see mushroom ragout as part of an antipasto. This is also a fine side dish for roasted meats. Go for it.

• 1 pound fresh white mushrooms
• 1 pound fresh porcini mushrooms
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 garlic cloves, finely minced
• 1/2 cup chicken broth
• 1/2 cup flat-leaf parsley
• Salt to taste
• 1/2 cup sour cream

METHOD

Wash mushrooms and chop in large chunks. If the white mushrooms are small, leave whole.

Melt butter and oil in frying pan over moderate heat. Cook garlic until it starts to color. Add mushrooms. Cook for 2 minutes, stirring. Add chicken broth and cook, uncovered, for 10 minutes or until mushrooms are almost cooked and liquid has reduced. Add parsley, and season with salt. Cook for another 2 minutes.

Remove pan from heat. Cool for 10 minutes. Stir in sour cream.

Serves 6 - 8 with polenta or pasta.

This recipe from www.inmamaskitchen.com

Contributor: Jenny Cavanna for Caterina Boselli

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