Mushroom Ragout
Yields 3 Servings
INGREDIENTS
- 3 1/2 cups low-sodium vegetable broth (divided)
- 1 cup white onion (chopped)
- 4 garlic cloves (minced)
- 8 ounces wild mushrooms (trimmed & chopped)
- 2 Tbsp fresh thyme (chopped)
- 1 Tbsp fresh rosemary (chopped)
- 1/4 cup merlot (or another medium bodied red wine)
- 2 Tbsp tamari
- 3 Tbsp nutritional yeast
- 2 Tbsp whole-wheat or spelt flour
- freshly ground black pepper
- In a large skillet over medium-high heat, add onion and cook for about 4 minutes or until onion is translucent.
- Add in 1 cup of the broth and continue cooking.
- Stir in mushrooms, rosemary and thyme and continue to cook about 3 minutes or until mushrooms release their liquid and start to become tender.
- Add wine and cook 2-3 minutes, stirring constantly.
- Stir in 2 cups broth and bring to a simmer.
- Meanwhile, in a small bowl, whisk together remaining broth, tamari, yeast and flour to form a thick paste.
- Add mixture to skillet, along with the garlic, whisking constantly to make sure paste dissolves.
- Bring to a boil for 2-3 minutes, stirring constantly.
- Add ground pepper to taste.