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RECIPE
9 INGREDIENTS6 STEPS25MIN

Wild Mushroom Ragout

4.7
14 Ratings
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Chef John
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Nearly any variety or combination of wild mushrooms—like shiitakes, oyster mushrooms or chanterelles—will be terrific here; cultivated crimini and portobellos are great too.

25MIN

Total Time
Chef John
Ingredients
US / METRIC
Servings:
2
Serves 2
2 oz
Shiitake Mushrooms
2 oz
Cremini Mushrooms
2 oz
Oyster Mushrooms
2 oz
Porcini Mushrooms
1 Tbsp
1
Shallot
1 clove
1 Tbsp
2 Tbsp
Chopped  Fresh Parsley
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Nutrition Per Serving
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CALORIES
359
FAT
35.8 g
PROTEIN
3.1 g
CARBS
8.0 g

Directions

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Step 1
Chop the Fresh Parsley (2 tablespoon) and set aside.
Step 2
Slice the Shiitake Mushroom (2 ounce), Porcini Mushrooms (2 ounce), Cremini Mushroom (2 ounce), and Oyster Mushroom (2 ounce), and set aside.
Step 3
Mince the Garlic (1 clove) and Shallot (1).
Step 4
In a sauté pan over medium heat, heat Olive Oil (1 tablespoon), and sauté mushrooms until lightly browned, softened, and liquid has been reduced.
Step 5
Add Butter (1 tablespoon), garlic, and shallot, and continue to cook for 2 minutes, stirring.
Step 6
Season with salt and pepper to taste and stir in parsley. Serve immediately as an accompaniment to Filets and Risotto!

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Nutrition Per Serving
Calories
359
% Daily Value*
Fat
35.8 g
46%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
8.0 g
3%
Fiber
2.2 g
8%
Sugars
2.6 g
--
Protein
3.1 g
6%
Sodium
13.6 mg
1%
Vitamin D
0.4 µg
2%
Calcium
18.9 mg
1%
Iron
1.0 mg
6%
Potassium
368.6 mg
8%
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