Thursday, April 21, 2011
The Passover leftovers are finally (almost) all gone, which means it's time to start using up the veggies that never made it into a dish. I'll admit we overestimated everyone's eating capability for the holiday, leaving my sister with a massive bag of onions, fingerling potatoes, sweet potatoes, carrots, celery and mushrooms. Not to mention the hundreds of garlic cloves. If only we actually felt like making veggie soup...
To begin tackling this veggie surplus, we made a dinner of side dishes last night. It was actually really good, and surprisingly filling. My sister made roasted sweet potatoes and a salad and I made a mushroom ragout (although she did help with that too). Mushroom ragout always remind me of Thanksgiving because its one of my mom's yearly side dishes for the holiday. But that doesn't mean these mushrooms aren't delicious year round. They're quick, easy and use simple ingredients. It's one of those dishes that you can throw together after a long day and still have the energy to make. If the slicing or chopping is uneven, it really doesn't matter. Enjoy this as a side dish, or even over some fish (in which case you may want to cook the fish in a white wine/butter sauce).
Prep time: 5 minutes
Cooking time: 20 minutes
1-2 tablespoons olive oil
4 cups of slices mushrooms (this was 15 medium sized button mushrooms)
3/4 cup onion or shallots, chopped (1/3 a large onion or 1 small-medium onion)
2 cloves garlic, minced
1/4 cup white wine
3/4 cup parsley, chopped and loosely packed
1 teaspoon salt
1/4 to 1/2 teaspoon pepper (depending on your preference)
Heat a large skillet over medium-high heat. Pour in enough oil to cover the bottom of the skillet. Add the onion and saute for about 2 minutes, until they begin to sweat. Add the garlic and cook for another 2 to 3 minutes. When fragrant, put the mushrooms in the skillet and stir. Allow mushrooms to cook for about 8 minutes, stirring occasionally, then add the wine, salt and pepper. Let this mixture cook for about 5 more minutes then mix in the parsley. Leave the skillet on the heat for a few more minutes, just until the parsley begins to wilt. Serve while hot.
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