MUSHROOM RAGOUT1/4 lb white mushrooms1/4 lb other mushrooms 2 tbls butter 2 minced shallots 1 tbls flour 1/4 cup white wine 1 tbls minced parsley bread or rice salt, pepper Saute the shallots in the butter. Reduce heat and add mushrooms, cook for 5-10 minutes. Raise heat, sprinkle the spices and flour and stir. Add wine and cook for 5 more minutes. Remove mushrooms with slotted spoon. Raise heat and reduce broth until thicker. Serve mushrooms and broth over bread chunks or rice, top with parsley. |