Specifications

6
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Side diSheS
Wild Mushroom Ragout
cooking spray
2 ounces (56 g) dried mushrooms
(shiitake, porcini)
10 ounces (283 g) mixed wild
mushrooms (shiitake, cremini, oyster,
chanterelle)
3 tablespoons (45 ml) unsalted butter,
divided
3 tablespoons (45 ml) extra virgin olive
oil, divided
1½ cups (375 ml) minced shallots
½ cup (125 ml) dry sherry
1 pound (454 g) white button
mushrooms, quartered
1 pound [454 g (approximately)]
portobello mushrooms, cut into
½-inch (1.25 cm) slices
1 red bell pepper, cored, seeded, thinly
sliced
4 green onions, cut into ¹∕
8
-inches
(0.3 cm) slices
½ cup (125 ml) lightly packed chopped
parsley, divided
1 teaspoon (5 ml) thyme
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground pepper
3 tablespoons (45 ml) salt-free tomato
paste
1 cup (250 ml) chicken or vegetable
stock
Makes 8 cups [2L (8 servings)]
Lightly coat interior of ceramic pot of the Cuisinart
®
Slow Cooker with cooking
spray. Place dried mushrooms in small bowl; cover with 2 cups (500 ml) boiling
water. Let stand for 10 minutes; drain, reserving soaking liquid. Remove and discard
tough stems; chop. Place in ceramic pot of Cuisinart
™
Slow Cooker with mixed
wild mushrooms.
Heat 1 tablespoon (15 ml) each butter and olive oil in a 12-inch (30 cm) Cuisinart
®
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 mushrooms in
Slow Cooker.
Heat ½ tablespoon (7 ml) each butter and oil in same skillet; cook white mushrooms
until golden in two batches. Transfer to Slow Cooker. Brown portobellos in remain
-
ing 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 press the On/Off button to turn the unit on. Set time to 4 hours and press
Low; Slow Cooker will automatically switch to Warm until ready to serve. Serve as a
side dish or as a topping for bruschetta.
Nutritional information per serving:
Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 246mg • calc. 31mg • fiber 4g
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