Mushroom Ragout

Serves: 4

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

This is a rich and delicious accompaniment to Chef Ken Charney's Roasted Tofu with Herbs. Prepare the ingredients for this side dish while your tofu is roasting.

Ingredients

Preparation

Over medium heat, sauté onion in oil until lightly browned. Add fresh and soaked, drained dried mushrooms and garlic, and continue to cook until mushrooms have softened. Add thyme and cook for a few seconds.

Add reserved mushroom liquid to the pan. Bring to a light boil. Season with salt and pepper; stir in miso and tomato paste. Reduce heat and stir in flour.

Continue to cook until ragout is thickened. Add more salt and pepper, if necessary. Add balsamic vinegar.

Serve with Roasted Tofu with Herbs.

Recipe by Ken Charney, former PCC staff

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More about: miso, mushrooms

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