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MSGID: 35189.fidonet_cooking@1:105/500 2d9774c2
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portobello & Green Bean Ragout With Madiera
 Categories: Stews
      Yield: 4 Servings
 
      2 tb Olive oil
      1 lb Portobello mushrooms;
           - stems & gills removed,
           - caps diced 1/2"
    1/2 c  Dry Madiera
      3    Shallots; chopped
      1    Celery rib; minced
      2 c  Vegetable broth;
           - reduced over medium-high
           - heat to 1 c
           Salt
           Black pepper; freshly ground
      8 oz Green beans;
           - trimmed, sliced 1"
      1 tb Corn starch; dissolved in:
      2 tb Water (optional)
      1 tb Fresh tarragon or parsley;
           - minced
 
  Heat 1 tb olive oil in a large skillet over medium heat. Add the
  mushrooms and cook until browned all over, about 5 minutes. Add 1/4
  cup Madiera, tossing to coat. Set aside.
  
  Heat the remaining 1 tb olive oil in a large saucepan over medium
  heat. Add the shallots & celery and cook, stirring occasionally,
  until tender, about 7 minutes. Stir in the remaining 1/4 cup Madiera,
  the broth, and salt & pepper to taste, and bring to a boil over
  medium-high heat. Add the green beans, reduce the heat to medium, and
  simmer until the beans are tender and the liquid is reduced slightly,
  about 20 minutes.
  
  If a thicker sauce is desired, whisk in the corn starch mixture and
  cook, stirring, until thickened, about 2 minutes. Add the mushrooms &
  tarragon, reduce the heat to low, and simmer for 5 minutes to blend
  the flavors. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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