Ragout of Wild Mushrooms

Submitted by ratherbeswimmin

"In '1,000 Vegetarian Recipes' by Carol Gelles"

 

• Ready In: 2hrs
• Ingredients: 18
• Serves: 6

ingredients

• 14.79 ml butter or 14.79 ml margarine
• 14.79 ml vegetable oil
• 12 small white onions, peeled
• 473.18 ml oyster mushrooms
• 473.18 ml white mushrooms
• 473.18 ml shiitake mushrooms
• 29.58 ml all-purpose flour
• 473.18 ml vegetable broth
• 709.77 ml carrots, chunks (1-inch pieces)
• 118.29 ml chopped fresh parsley
• 29.58 ml brandy
• 14.79 ml dry sherry
• 14.79 ml madeira wine
• 2.46 ml sugar
• 1.23 ml dried rosemary, crumbled
• 1.23 ml dried thyme
• 0.61 ml salt, to taste
• 0.61 ml pepper, to taste

directions

1. In a 3-quart saucepan melt the butter with the oil over med-high heat.
2. Add the onions; cook, stirring occasionally, until browned in spots, about 4 minutes.
3. While the onions are browning, toss all the mushrooms in the flour until lightly coated.
4. Add to the saucepan; cook, stirring until mushrooms are softened, about 3 minutes.
5. Add the broth, carrots, parsley, brandy, sherry, Madeira, sugar, rosemary, and thyme.
6. Bring to a boil.
7. Decrease heat and simmer, uncovered, 1 hour 15 minutes.
8. Stir in salt and pepper to taste.
9. Serve over polenta.