Wild Mushroom Ragout - Waring WSC650 Manual

Wild Mushroom Ragout

Makes 8 servings
cooking spray
2 ounces dried mushrooms (shiitake, porcini)
8 ounces mixed wild mushrooms (shiitake, cremini, oyster,
chanterelle)
3 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil, divided
1½ cups minced shallots
½ cup dry sherry
¾ pound white button mushrooms, quartered
¾ pound (approximately) portobello mushrooms, cut into
½-inch slices
1 red bell pepper, cored, seeded, thinly sliced
3 green onions, cut into ¹∕
½ cup lightly packed chopped parsley, divided
1 teaspoon thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
3 tablespoons salt-free tomato paste
1 cup chicken or vegetable stock
Lightly coat interior of ceramic pot of the Waring™ Slow Cooker with
cooking spray.
Place dried mushrooms in small bowl; cover with 2 cups boiling water.
Let stand for 10 minutes; drain, reserving soaking liquid. Remove and
discard tough stems; chop. Place in ceramic pot of Waring™ Slow
Cooker with mixed wild mushrooms.
heat 1 tablespoon each butter and olive oil in a 13-inch nonstick skillet
over medium heat. Add shallots; cook until soft, about 5 minutes. Add
sherry; bring to boil. Cook until reduced by half. Add to dried and wild
mushrooms in slow cooker.
heat ½ tablespoon each butter and oil in same skillet; cook white
mushrooms in two batches until golden. Transfer to slow cooker. Brown
portobellos in remaining butter/oil in 2 batches. Transfer to slow cooker.
Add red pepper, green onions, parsley, thyme, salt and pepper to slow
cooker. Combine tomato paste, reserved mushroom liquid and chicken
stock; stir in. Cover and turn power selector to high. Set time to 4 hours
-inches slices
8
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