Mushroom Ragout

“I recently received a gift of several types of gourmet fungi. They included white clamshell, nameko, maitake, nebrodini and trumpet mushrooms. I thought they would be a great accompaniment to our meal of tri-tip and ravioli. I was lucky enough to have onions and thyme in the garden, homemade chicken stock in the fridge and a great Cabernet Franc to add. You can adjust the ingredients for what you have, and of course you can use store bought items. Chop the larger mushrooms but leave the smaller ones whole so they will cook at about the same rate. These fresh delicacies don’t need to cook for very long.”

– Katie Wetzel Murphy, AVV owner and ambassador, and creator of this recipe

2 medium onions, thickly sliced
AVV Olive Oil
1 cup chicken broth
1/2 cup AVV Cabernet Franc
4 sprigs thyme
4 tablespoons butter
3 cups chopped mushrooms
3 cups chopped mushrooms

Heat a sauté pan with olive oil and add the onions. Cook on low heat, stirring once in awhile, until onions are brown and caramelized, about 30 minutes. Add the chicken stock and wine, turn up the heat, and simmer until the liquid is reduced by half. Add butter, let it melt and add mushrooms. Stir and cook for about five minutes until mushrooms are soft but still hold their shape. Add salt and pepper sparingly to taste. Serve immediately. This recipe will easily serve four as an accompaniment or sauce.

Serves 4 as an accompaniment or sauce