Mushroom Ragoût
Creamy Grits and Crunchy Broccoli
Ingredients
- 2 Tbsp butter
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 (16-oz) pkg whole mushrooms, quartered
- 1 Tbsp all-purpose flour
- ½ tsp dried thyme
- ¼ tsp smoked paprika
- ⅛ tsp sugar
- 1 cup 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 minutes or until most of mushroom liquid is 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 15 minutes.
- Season with salt and pepper to taste. Serve over Creamy Grits recipe.
Side Dish Ingredients
- 2½ cups water
- ¾ cup quick-cooking grits
- 2 Tbsp butter
- 1 crown broccoli, cut into florets
- 1 Tbsp olive oil
Side Dish Instructions
- Bring water to a boil in a saucepan over medium-high heat; gradually whisk in grits. Reduce heat, and simmer 8 to 10 minutes or to desired thickness, stirring often. Stir in butter, and season with salt and pepper to taste.
- Meanwhile, 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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