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Wild about AV mourvedre

Wild Mushroom Ragout


4 cups assorted wild mushrooms, (chanterelle, shiitake, oyster, crimini)
¼ cup extra virgin olive oil
½ cup pancetta, minced
1 Tbsp thyme, chopped
1 Tbsp sage, chopped
1 Tbsp parsley, chopped
1 Tbsp tarragon, chopped
2 garlic cloves, minced
salt & pepper
½ cup red wine
3 Tbsp butter

Clean and slice all mushrooms. Heat olive oil in a large heavy bottom skillet, sauté pancetta over low heat until golden brown. Add mushrooms, herbs, and garlic. Cook until golden brown. Season with salt & pepper. Deglaze pan with red wine and reduce by half. Remove from heat and stir in butter.

Serve mushroom ragout over brie as an appetizer or serve with steak, polenta, or pasta.

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