Mushroom Ragu

This is a simple but tasty side dish for roast chicken or grilled meats.

Ingredients:
2 fl oz olive oil
32 oz mixed mushrooms such as shiitake, portabella, oyster or chanterelle, stemmed and quartered
16 oz pearl onions, parboiled and peeled
4 baking potatoes, parboiled and peeled and cut into 1-inch chunks
4 tbsp. unsalted butter
1/2 tsp. salt, or to taste
1/4 tsp. dried rosemary
1/4 tsp. black pepper, or to taste
2 fl oz chicken broth

Serves: 8

Preparation Instructions:
Estimated Time: 40 minutes

1 Heat the olive oil in a large sauté pan over medium heat. Sauté the mushrooms, pearl onions, and potatoes and rosemary.

2 Add the broth and butter and continue cooking until liquid has thickened and the potatoes are tender. Season with salt and pepper.



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Shiitake Mushrooms

SHIITAKE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Niacin, an essential nutrient

With a rich and woodsy flavor, shiitakes work as well with seafood as with beef, lamb or pork. Great in Asian and many other ethnic cuisines. Remove and discard stems before use.