Beautiful flavors that are enhanced by outdoor cooking. Serve this as an appetizer over a baguette or top grilled steak or chicken with this mixture
Baguettes with Wild Mushroom Ragout
Ingredients
- 1 fresh baguette
- olive oil
- 1 head of roasted garlic made into a paste
- 3 tablespoons butter
- 1 tablespoon finely chopped garlic
- 4 large shallots, thinly sliced
- 1 cup chanterelle, hedgehog, or lobster mushrooms
- 1 cup small fresh shiitake caps
- Salt and freshly ground black pepper 1/2 cup dry red wine 1/2 cup Chicken Stock or low-sodium canned broth 1/2 cup Chicken Stock mixed with 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1/2 tablespoon chopped fresh thyme, or 1/2 tablespoon dried Fet
- 1/2 cup dry red wine
- 1/2 cup Chicken Stock or low-sodium canned broth
- 1 tablespoon dark soy sauce
- 1/2 tablespoon chopped fresh thyme, or 1/2 tablespoon dried
- Feta Cheese
Directions
Mushrooms
- Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and sauté, stirring, until soft, 3 to 5 minutes. Add all the mushrooms and sauté until soft, 8 to 10 minutes. Season with salt and pepper to taste. 2. Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes. Add the stock, dark soy sauce, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasonings. Serve over grilled baguettes.
Baguettes
Brush bread with olive oil and lightly grill on both side. Spread roasted garlic paste on grilled bread. Then top with mushroom ragout.And sprinkle with feta cheese crumbles.