Mushroom Ragout With Tomato And Thyme

Mushroom Ragout With Tomato And Thyme
Servings: 4 Prep 15 mins Cook 5 mins


  • 1 ounce dried wild mushrooms
  • 1 1/2 cups boiling water
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 leek (white part only), washed and sliced
  • 3/4 pound large white button mushrooms, cleaned and sliced
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 1 large tomato, cored and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Make It

1. Soak the mushrooms in the boiling water in a small bowl for 15 minutes or until plumped. Remove the mushrooms to paper toweling; gently squeeze out excess moisture. Coarsely chop; set aside. Strain soaking liquid through coffee filter or sieve lined with dampened paper toweling into small saucepan. Boil until reduced to 1/4 cup.

2. Heat butter and oil in large skillet. Add leek; cook 1 minute. Add mushrooms; cook 2 to 3 minutes until slightly softened. Add reserved wild mushrooms; cook 1 minute. Add thyme, parsley, tomato, salt, pepper. Bring to simmering. Add mushroom liquid; simmer 2 minutes. Add salt and pepper. Serve over pasta if you wish. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 142, Fat, total (g): 8, chol. (mg): 8, carb. (g): 16, pro. (g): 5, sodium (mg): 315, Percent Daily Values are based on a 2,000 calorie diet.