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Wild Mushroom Ragoût Recipe To learn more, read the article:
The Bold Flavors of Dried Mushrooms

Wild Mushroom Ragoût

by Tony Rosenfeld
One Star Two Stars Three Stars Four Stars Five Stars read reviews (4)

I like to keep a batch of this tasty little ragoût on hand because it’s great as a side dish, garnish, or mix-in.Serves four to six as a side dish.Yields 1-1/2 cups.

From Fine Cooking 76, pp. 66
December 1, 2005

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Star Star Star Star Star by sbgolden, 4/16/2010Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!
Star Star Star Star Star by sbgolden, 4/16/2010Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!
Star Star Star Star Star by sbgolden, 4/16/2010Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!
Star Star Star Star Star by sbgolden, 4/16/2010Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!