Wild Mushroom Ragout
Nearly any variety or combination of wild mushrooms—like shiitakes, oyster mushrooms or chanterelles—will be terrific here; cultivated cremini and portobellos are great too. If you choose portobellos, use a small spoon to scrape away the dark brown gills, since they impart an inky color and murky flavor.Plus: More Vegetable Recipes and Tips
More Saucy Ideas: The ragout can be stirred into pasta or risotto, folded into omelets, spooned onto crostini or poured over polenta.
Master Sauce recipe adapted from Get Saucy, by Grace Parisi, copyright ©2005, with permission from Harvard Common Press, 535 Albany St., Boston, MA 02118.