BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

WARM SHITAKES STEW (RAGOUT)

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This makes a nice vegetarian (vegan) center of the plate on its own, but we often serve it in a risotto, or with grilled portabella mushroom “steaks,” and even in crepes.

Ingredients:

  • 3 tablespoons EVOO

  • 6 cloves garlic, sliced
  • 1 shallot, minced
  • 2 pounds shitake, chopped
  • 1 tablespoon light sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 cup water or vegetable stock or mushroom stock

Method:

Heat oil in large sauté pan; add garlic and shallots; cook until aromatic; add mushrooms and cook until slightly tender; add remaining ingredients and bring to a simmer; cover and place in 275ºF oven for approximately 40 minutes or until mushroom stems are tender and still meaty; remove and hold for service.






TO RECIPES

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