Time: 20 minutes
“Everything flows, here comes another new day”… It is Thanksgiving and I love the smell of the fresh, cool air. To give “thanks” this year, we made a delicious Mushroom Ragout to go over Creamy Grits and roast duck – mostly foods that are native to Alberta (duck, corn, mushrooms). So good, so easy and the mushroom ragout goes well as a breakfast dish over eggs or toast! Every grateful for friends and family… good music and good food.
Music Selection: Enya – Echoes in Rain
- 1 ½ pounds (680 g) mixed mushrooms, cut into large chunks or slices
- 4 tablespoons (56 g) unsalted butter, divided use
- 1/2 large onion, diced
- 1/2 large yellow or orange bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 cup diced ripe tomatoes and their juices
- 1 teaspoon fresh thyme
- 2 teaspoons cornstarch
- ½ to 1 cup (120-245 ml) chicken or vegetable stock (if needed)
- ⅓ cup (80 ml) heavy cream
- 1 teaspoon Worcestershire sauce
- 4 dashes Tabasco sauce
- Salt to taste
Chop up the pepper and onion, into small diced pieces.
Melt the butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the mushrooms and saute until tender. Add the tomatoes, their juices, and the thyme and bring to a simmer.
In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Depending on how much liquid you like, you can add chicken stock or vegetable stock (1 cup). Cook for 2 or 3 minutes more. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.