Oh So Versatile Mushroom Ragout

  

I was having a craving for some saucy mushrooms today, but since I am trying to steer clear of pasta I needed to make something I could eat on a bowl of sautéed zucchini and grilled chicken while others in the house could eat it on penne. This meaty dish satisfied us all. Russ ended up skipping the pasta and eating his on bread so it worked as a sandwich as well.
30 oz. various types of raw mushrooms sliced

1 large sweet onion diced

2 shallots minced

1 T. Butter

1 T. Flour

1 12 oz can fat free evaporated milk

1T. Dried Thyme

1/2 c. Grated Parmesan Cheese

Salt and Pepper
Spray Pam in a large non-stick fry pan and place on high heat. Add about a third of the mushrooms when the pan is hot and dry sauté them until they are brown. Set browned mushrooms aside and repeat twice with the remaining mushrooms until they are all cooked. Then in the same pan sauté the onions and shallots and add to the mushrooms.
In a large sauce pan melt the butter on medium heat and add the flour, cook stirring for one minute. Add the mushrooms and onions and then the can of evaporated milk. Cook for two minutes, add thyme and a little salt and pepper. Turn the heat off and let the flavors mingle for at least ten minutes, but more is better. Add the Parmesan cheese right before serving. If the mixture has cooled down to the point the cheese won’t melt, heat it back up on a low temp to just get the cheese to melt.
This stuff will make shoe leather taste good.

 



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