Mushroom Rague

Bountiful Harvest from the Farmer's Market

We picked up some delicious goodies from the Farmer’s Market this weekend.  The artisinal breads were fabulous!  We also picked up some Honey Crisp apples from upstate that are to die for.  They are just the right amount of sweet, tart, and juicy.  Roasted Acorn squash was another great find!  And don’t forget the Fennel and Shallots (which are a new favorite).  I put shallots in everything now – they are delicious!!


Mushroom Rague

Red Wine

Dried Oyster Mushrooms (or fresh, if you can find them)

Olive oil

2 Shallots

1 Small onion

2 Cloves of garlic

8 oz Sliced baby bella mushrooms

2 Tbsp butter

1/4 cup Parsley

Polenta, sliced

Reconstitute mushrooms in warm water and wine for approximately 30 minutes (save the this mushroom liquid for later).  Saute chopped shallots, onion, and garlic in olive oil until translucent.  Add baby bella mushrooms and sliced oyster mushrooms, along with some of the leftover mushroom liquid and approximately 1/2 cup of wine.  Cook mixture down for approximately 20 minutes, while adding more of the mushroom liquid.  Finish with some butter and parsley. Serve over grilled polenta rounds.



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