Wild Mushroom Ragout

1. 1

   In a large heavy bottomed pot over high temperature heat the oil until very hot.

2. 2

   Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.

3. 3

   When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.

4. 4

   Season to taste with salt and freshly ground pepper, and serve hot.

5. 5

   Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!

* Per serving · 4 servings · Values may vary.

No additional tips available.