Wild Mushroom Artichoke Ragout

Name: Wild Mushroom Artichoke Ragout
Ingredients: 6 hearts artichoke; 1/2 cup lobster or tyrumpet mushrooms; 1/2 cup shiitake mushrooms; 1/2 cup porcini mushrooms (dry) (soaked in hot water); 1/2 cup oyster mushrooms; 1/2 cup domestic mushrooms; 1/4 cup shallots; 1/4 cup roasted garlic puree; 1/4 bunch thyme (picked & chopped); 1/4 bunch basil (chiffonaide); 1/4 teaspoon black peppercorns (ground); 1 cup red wine; 1/4 teaspoon salt; 1/2 bunch Enoki mushrooms

Written by Pritikin Chefs

0.6 min read

Wild Mushroom Artichoke Ragout

Course: Lunch, Vegetarian

Cuisine: American, International, Vegan, Vegetarian

Yield: people

Materials

6 hearts artichoke
1/2 cup lobster or tyrumpet mushrooms
1/2 cup shiitake mushrooms
1/2 cup porcini mushrooms (dry) soaked in hot water
1/2 cup oyster mushrooms
1/2 cup domestic mushrooms
1/4 cup shallots
1/4 cup roasted garlic puree
1/4 bunch thyme picked & chopped
1/4 bunch basil chiffonaide
1/4 teaspoon black peppercorns ground
1 cup red wine
1/4 teaspoon salt
1/2 bunch Enoki mushrooms

Instructions

In a large very hot skillet sauté mushrooms.
When mushroom brown add artichokes, shallot, garlic puree, thyme & and saute for 2 minutes
Add red wine, black pepper, & salt. Reduce by half and add basil.
Serve immediately.

recipe