Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil
1 sm Onion, halved
-sliced lengthwise
12 Garlic clove(s), peeled
4 lg Boiling potatoes, peeled
-cut in 1/2" cubes
1/2 c Red wine
2 c Chicken stock
1/2 ts Dried thyme
2 Bay leaves
1/2 lb Wild mushrooms
-such as chanterelles,
-cremini or shiitake
Salt and pepper to taste
2 tb Parsley, coarsely chopped

In a 12-inch skillet, heat 1 tbs of the olive oil over medium heat.
Add the onion and garlic cloves and saut about 5 minutes or until the
onions are slightly browned.

Add th potatoes and the wine. Raise the heat to high and cook until
the wine is reduced by half, about 5 minutes.

Add the stock, thyme, and bay leaves. Bring to a boil, then lower the
heat to a simmer and cook for 25 minutes, stirring occasionally.

While the ragout is simmering, trim the tough parts of the mushroom
stems and clean the mushrooms with a damp cloth. Cut them into large
pieces.

In a 10-inch skillet, heat the remaining 2 tbs of olive oil over
medium heat. Add the mushrooms and cook, stirring occasionally, for
about 15 minutes, until they have softened and their juice has
evaporated.

Add the mushrooms to the potato ragout and simmer together for about
20 minutes.

Season the ragout with salt and pepper. Just before serving, remove
the bay leaf and stir in the parsley.

Note: The ragout reheats well, but you might need to add a little
stock or water.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 31
Submitted By DIANE LAZARUS On 06-28-95

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