Tasty tomato mushroom ragout
This recipe goes really well over pan-roasted chicken or fish, just like last week's salsa verde.
This is incredibly tasty and healthy.
Servings: 4
Ingredients
- 3 bunches small leeks, white and light green portions thinly sliced
- 1 small onion, thinly sliced
- About 12 cremini mushrooms, cut into chunks
- 4 cloves garlic, peeled and sliced
- 1/4 cup dry white or red wine
- 1 pint cherry tomatoes, halved
- 1/4 cup Dijon mustard
- 1/4 cup chopped parsley
- Salt and pepper
- 2 tablespoons extra virgin olive oil
Directions
- In a large sauté pan, slowly brown the leeks and onions in the olive oil.
- Add the mushroom chunks, some salt and pepper, and brown the mushrooms for about 5 minutes.
- Add the garlic slices and sauté until aromatic.
- Deglaze the pan with the white or red wine, cook down a little, and then add the cherry tomatoes. They will release a little juice.
- Stir in the Dijon and simmer to let some of the liquid cook down.
- Mix in the chopped parsley and serve over a lean source of protein.