Title: Portobello & Green Bean Ragout With Madiera
Categories: Stews
Yield: 4 Servings
2 tb Olive oil
1 lb Portobello mushrooms;
- stems & gills removed,
- caps diced 1/2"
1/2 c Dry Madiera
3 Shallots; chopped
1 Celery rib; minced
2 c Vegetable broth;
- reduced over medium-high
- heat to 1 c
Salt
Black pepper; freshly ground
8 oz Green beans;
- trimmed, sliced 1"
1 tb Corn starch; dissolved in:
2 tb Water (optional)
1 tb Fresh tarragon or parsley;
- minced
Heat 1 tb olive oil in a large skillet over medium heat. Add the
mushrooms and cook until browned all over, about 5 minutes. Add 1/4
cup Madiera, tossing to coat. Set aside.
Heat the remaining 1 tb olive oil in a large saucepan over medium
heat. Add the shallots & celery and cook, stirring occasionally,
until tender, about 7 minutes. Stir in the remaining 1/4 cup Madiera,
the broth, and salt & pepper to taste, and bring to a boil over
medium-high heat. Add the green beans, reduce the heat to medium, and
simmer until the beans are tender and the liquid is reduced slightly,
about 20 minutes.
If a thicker sauce is desired, whisk in the corn starch mixture and
cook, stirring, until thickened, about 2 minutes. Add the mushrooms &
tarragon, reduce the heat to low, and simmer for 5 minutes to blend
the flavors. Serve hot.
