Wild Mushroom Ragout

Wild Mushroom Ragout

Ingredients:

30gm Butter

7gm finely chopped garlic

3-4 shallots (makes a generous half cup) finely chopped

520gm coarsely chopped mushrooms

salt and pepper

170 ml red wine (Carbernet Sauvigon works)

340 ml beef broth

1.In a large flat bottom pan, melt the butter over medium heat. Once the butter is melted, saute the garlic and   shallots for about 3 minutes till the shallots get soft.

2.Add the mushrooms, add salt and pepper and cook for 7 minutes.

3.Increase the heat to medium high and pour the wine. Cook for 2-3 minutes to reduce the wine to less than half   

4.Reduce the heat to low, add the broth and simmer for about 25 minutes. Most of the liquid should be gone,add a lil more butter if needs and serve hot.

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