Mushroom Ragout
Cheesy Cauliflower "Grits"
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 (see Note)
- 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.
- Divide ragout into 3 portions. Serve 2 portions over Cheesy Cauliflower "Grits" recipe. Refrigerate remaining portion up to 3 days.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower
- ¼ cup shredded Cheddar cheese
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in cheese and salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 |
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