Wednesday, February 18, 2009

[recipe] Mushroom Ragout

- Sautee chopped mushrooms in butter and thyme
- Once mushrooms softens, add in finely chopped shallot
- Add in some red wine or chicken stock
- Add in balsamic vinegar (the critical secret flavor ingredient)
- Right before done, mix in finely chopped or grated parmasen
- Sprinkle with chopped parsely. Serve with anything -- though especially good with appetizer sized puff pastry squares