vegetable - vegetarian, mushroom, champignons, ragout
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Champignon Ragout
This is another recipe from my old notes, barely legible with a few ingredients crossed through and changed. This can also be a main dish for 2 or a side dish for 4 if serving 2 or 3 other vegetables and a grain or pasta.
serves 2 as a main dish
400g. champignons
lemon juice
60 g. bacon (3 or 4
slices)
3 medium onions
1 garlic clove, minced
1 T. butter
2 tomatoes or
3 Italian tomatoes
1 t. tomato paste
1/8 litre red wine
herb salt, pepper
1/8 t. sweet paprika powder
Tobasco sauce
3 T. parsley
Slice cleaned champignons thinly and sprinkle with lemon juice. Chop the bacon and fry in a
heavy skillet until most of the fat is melted (bacon should not be crispy). In the meantime, slice
the onions into thin rings.
Add the butter to the skillet and sauté the onions a few minutes before adding the garlic. Continue sautéing until the onions are glassy. Add the champignons and allow to cook 8 minutes or so, stirring occasionally.
Stir the red wine, salt, pepper, paprika and
tomato paste together until smooth and add to the mushrooms. Cook until one third of the liquid
is left.
Cube the tomatoes and add to the ragout with a splash or two of Tobasco sauce. Cook another
few minutes, sprinkle with minced parsley toss and serve.
Note: If you prefer, pour boiling water over the tomatoes and peel off the skins before chopping.
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The Epicurean Table © 1999-2002 Patricia Conant