From the kitchen
Wild Mushroom Ragout
Earthy mixed mushrooms sautéed in white wine and finished with a splash of rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 3 tbsp Butter
- 1 lb Mixed Mushrooms, sliced
- 2 cloves Garlic, minced
- 1/3 cup Dry White Wine
- 3/4 cup Rice Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Fresh Thyme, to finish
- Salt and Pepper, to taste
Method
- Melt the butter in a skillet over medium-high heat and sear the mushrooms until deeply golden, about 8 minutes.
- Add the garlic and cook 1 minute.
- Pour in the white wine and simmer until reduced by half, about 3 minutes.
- Reduce heat to medium-low, stir in the rice milk and cornstarch slurry, and simmer 3 to 4 minutes until thickened.
- Season with salt and pepper and finish with fresh thyme.
Kitchen note
The cornstarch slurry is what turns this from a thin pan liquid into an actual ragout, without it, rice milk alone would just taste like watered-down mushroom broth.
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