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Lunch / Dinner

Slow cooker Mushroom Ragoût with porcini powder

With their woodsy flavor and meaty texture, mushrooms shine in this intensely rich dish. Plus, using four different mushroom varieties makes this sauce that much better. Serve this ragoût with the Pine Nut Polenta.

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Ingredients

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Good To Know

Two things that spoil mushrooms are warm air and moisture. Always store mushrooms in a paper sack and keep them cold. It’s best to use mushrooms within 5 days of purchasing.

Instructions

Pulse flour, porcini, garlic, and rosemary in a mini food processor until powdery, 1 minute; transfer to a 4- to 6-qt. slow cooker.

Add cremini, button, and shiitake mushrooms, leeks, carrot, and celery to slow cooker.

Stir in wine, stock, crushed tomatoes, and tomato paste. Cover slow cooker and cook ragoût until thickened on high setting, 3 hours, or low setting, 6 hours.

Season ragoût with vinegar, salt, and pepper.

Step 1

Pulse the dried porcini and flour mixture until powdery. This yields great texture and depth of flavor.

Step 2

Shiitake mushrooms have tough stems that should be removed and discarded before using.

Step 3

Be sure to stir in the liquids until they’re well incorporated with the powdery flour mixture.

Nutritional Facts

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