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Mushroom Ragout - from Aqua Terra
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Cuisine: Condiment Vegetarian
From the menu of . . . Aqua Terra
55 E. Main St., Buford
770-271-3000
Q: Our absolute favorite restaurant in metro Atlanta is Aqua Terra, in Buford. If you could get [the recipe for] their sun-dried tomato dipping oil for bread or for the reduced mushroom ragout - wow!
- Adele Murise, Norcross
A: Aqua Terra chef Brian Legault shared the recipe for his wild mushroom ragout, flavored with red onion, tomatoes and garlic. He serves the ragout with steak, but you could also serve it over chicken, pasta or polenta for a vegetarian meal. Buy packs of mixed mushrooms or make your own mix using varieties including crimini, oyster and shiitake.
Hands on time: 10 minutes Total time: 35 minutes Serves: 4
Ingredients:
-
1 tablespoon olive oil
1 cup sliced mixed wild mushrooms
1/2 cup julienned red onion
1/2 cup diced red tomatoes
1 tablespoon minced garlic
1 tablespoon chopped fresh Italian parsley
1 teaspoon chopped fresh rosemary leaves
1 cup low-sodium chicken stock
4 to 8 tablespoons ( 1/2 to 1 stick) butter, cut into tablespoons
Instructions:
In a skillet over medium-high heat, add oil. Add mushrooms, onion, tomatoes, garlic, parsley and rosemary and cook until vegetables soften. Add chicken stock and 4 tablespoons butter. Reduce heat and bring to a simmer. Cook until sauce thickens. If desired, add additional butter, a tablespoon at a time, until desired consistency.
Notes:
Restaurants tend to add a lot of butter for more taste and a "creamier" texture. At home, you might not want as much, so add it gradually until you get the consistency you desire.
And fans of the sun-dried-tomato dipping oil are in luck --- Aqua Terra sells it to go.
And fans of the sun-dried-tomato dipping oil are in luck --- Aqua Terra sells it to go.
Nutrition:
Per serving: 164 calories (percent of calories from fat, 80), 4 grams protein, 5 grams carbohydrates, 1 gram fiber, 15 grams fat, 31 milligrams cholesterol, 251 milligrams sodium.
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Recipes from: Aqua Terra