Mushroom-Shallot Ragout
Marcia Kiesel sautés a meaty mixture of white mushrooms, chanterelles and dried porcini with plenty of shallots, thyme and lemon juice, then enriches it with beurre manié, a knob of butter kneaded with flour. Here she serves the delectable stew with polenta for a satisfying vegetarian main course. More Vegetarian Main Courses
October 2007