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Mushroom Ragout

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12
serves

INGREDIENTS

1/2 cup fresh chanterelle mushrooms, about 1 oz.
1.0 tbsp. of Shallot Butter Magnifying_glass
1/2 cup fresh morel mushrooms, about 1 oz.
1/2 cup fresh portobello mushrooms, about 1 oz.
1/2 cup fresh cepe or porcini mushrooms, about 1 oz.
1 cup cabernet sauvignon or other dry red wine
1 cup veal stock
1 tbsp. fresh thyme leaves

INSTRUCTIONS

  1. 1
    Chop mushrooms; sauté in shallot butter 4 to 5 minutes. Add 1/2 cup of the wine; reduce by half. Add veal stock, remaining 1/2 cup wine and thyme; reduce to coating consistency.

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preparation methods
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cuisines European, Italian
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