Mushroom Ragout With Tomato And Thyme

Makes 4
Prep 15 m
Cook 5 m



  1. 1 of 2 Soak the mushrooms in the boiling water in a small bowl for 15 minutes or until plumped. Remove the mushrooms to paper toweling; gently squeeze out excess moisture. Coarsely chop; set aside. Strain soaking liquid through coffee filter or sieve lined with dampened paper toweling into small saucepan. Boil until reduced to 1/4 cup.
  2. 2 of 2 Heat butter and oil in large skillet. Add leek; cook 1 minute. Add mushrooms; cook 2 to 3 minutes until slightly softened. Add reserved wild mushrooms; cook 1 minute. Add thyme, parsley, tomato, salt, pepper. Bring to simmering. Add mushroom liquid; simmer 2 minutes. Add salt and pepper. Serve over pasta if you wish. Makes 4 servings.
Nutrition Information for Mushroom Ragout With Tomato And Thyme
Servings Per Recipe: 4
Per Serving: 142 kcal cal., 5 g pro., 16 g carb., 8 g Fat, total, 8 mg chol., 315 mg sodium
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Printed from 07/18/2019