WARM SHITAKES STEW (RAGOUT)
This makes a nice vegetarian (vegan) center of the plate on its own, but we often serve it in a risotto, or with grilled portabella mushroom “steaks,” and even in crepes.
3 tablespoons EVOO
- 6 cloves garlic, sliced
- 1 shallot, minced
- 2 pounds shitake, chopped
- 1 tablespoon light sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 cup water or vegetable stock or mushroom stock
Heat oil in large sauté pan; add garlic and shallots; cook until aromatic; add mushrooms and cook until slightly tender; add remaining ingredients and bring to a simmer; cover and place in 275ºF oven for approximately 40 minutes or until mushroom stems are tender and still meaty; remove and hold for service.