Mushroom Ragout

Olive oil
1/4 pound oyster mushrooms, sliced
8 medium-size shiitake mushrooms, sliced
2 large portobello mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, thinly sliced
Salt and freshly ground black pepper
1 cup red wine
Heat a large saute pan over medium-high heat. When the pan is hot, add
enough olive oil to lightly coat the bottom of the pan. Add the mushrooms
and saute until the liquid is released and they are golden brown, about 5
minutes. Add the onion and the garlic and saute until the onions soften,
about 5 more minutes. Season with salt and pepper. Carefully add the wine
and cook until it reduces by 3/4. Check seasoning and serve.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy