Mushroom Ragout
Creamy Grits and Crunchy Broccoli
Ingredients
- ¼ cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (1-lb) pkg white mushrooms, quartered
- 1 Tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp sugar
- 1 (14.5-oz) can chicken broth
- 1 (14.5-oz) can petite diced tomatoes, drained
- 1 (8-oz) can tomato sauce
Instructions
- Melt butter in a large skillet over medium heat; add onion and garlic and cook 5 minutes.
- Add mushrooms; cook 10 to 15 minutes or until most of mushroom liquid has evaporated.
- Stir in flour, thyme, paprika, and sugar; cook 2 minutes, stirring constantly.
- Stir in broth, tomatoes and tomato sauce; bring to a boil, reduce heat, and simmer 20 minutes.
- Serve over grits.
Side Dish Ingredients
- 8 cups water
- 2 cups quick-cooking grits
- 1 head broccoli, cut into florets
- 2 Tbsp olive oil
Side Dish Instructions
- Bring water to a boil in a large saucepan over medium-high heat; gradually whisk in grits.
- Reduce heat, and simmer, stirring often, 8 to 10 minutes or until desired thickness.
- Season with salt and pepper to taste.
- Preheat oven to 400°F.
- Toss together broccoli and oil on a rimmed baking sheet.
- Bake 10 to 12 minutes or until broccoli is browned and tender.
- Season with salt and pepper to taste.
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