Pair this comforting red wine and mushroom ragout as a side with your favorite mains.
Ingredients
- lb. assorted mushrooms (such as cremini, shiitake, button, and/or oyster): 1 piece (sliced)
- canola oil: 1 Tbsp
- butter: 1 Tbsp
- clove garlic: 1 piece (minced)
- beef broth: 0.25 cup
- dry red wine: 0.25 cup
- sour cream: 0.25 cup
- fresh parsley: 2 Tbsp (chopped)
- kosher salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
Metric Conversion
Stages of cooking
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Heat oil and butter in an extra-large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and just tender, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and wine; bring to a boil. Cook, uncovered, until liquid has evaporated, about 3 minutes.
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Remove from heat. Add sour cream and parsley; toss to coat. Sprinkle with salt and pepper. Serve over toast and garnish with parsley.
