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Meat
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
Mushrooms Ragu is great on bruschetta, or as a side for chicken and meat, it also works well as a topping on pizza, pasta, cooked grains.
2–3 shallots, finely sliced
2–3 cloves fresh garlic, such as Mr. Dipz Peeled Garlic
1 pound assorted mushrooms (crimini, portobello, oyster), chopped
2–3 stalks fresh thyme
3–4 leaves sage
1 and 1/2 cups Baron Herzog Chenin Blanc or other white wine
1 and 1/2 cups Manischewitz Chicken Broth or other chicken stock
flat leaf parsley, chopped, for serving
salt, to taste
pepper to taste
In a large skillet, and on a low flame, sweat chopped shallots. Sprinkle with salt, this helps extract liquid and flavor. When onions are soft and translucent add garlic. Stir to combine.
Turn flame to medium heat. Add chopped assorted mushrooms to skille and sauté for five to 10 minutes or until nice and soft.
Add thyme and sage and wine. Bring to boil and turn down to reduce.
Add chicken stock and a little more salt and pepper. Bring to a boil again, then turn down and simmer on low till liquid has reduced, around 45 minutes.
Let cool. Sprinkle with chopped parsley and serve with crostinis, and non-dairy sour cream.
Photography by Levi Teitlebaum [LT] – www.ellteephoto.com
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