Pair this comforting red wine and mushroom ragout as a side with your favorite mains.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::6
Ingredients
1 lb. assorted mushrooms (such as cremini, shiitake, button, and/or oyster), sliced
1 tablespoon canola oil
1 tablespoon butter
1 clove garlic, minced
1/4 cup beef broth
1/4 cup dry red wine
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
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.
Remove from heat. Add sour cream and parsley; toss to coat. Sprinkle with salt and pepper. Serve over toast and garnish with parsley.