Israeli Mushroom Ragout
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Israeli Mushroom Ragout - dairy, pareve
1/4 cup olive oil or butter
1 medium onion, chopped
1 pound fairly small mushrooms, quartered
Freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon chopped parsley
Heat oil in large skillet over medium heat. Add onions; saute about
7 minutes or until tender.
Add mushrooms, salt and pepper to taste, thyme, paprika and cumin.
Saute, stirring often, 15 to 20 minutes, or until mushrooms are well
coated with spices and any liquid that accumulated in pan has
evaporated. Reduce heat toward end of cooking time if necessary. Add
cayenne. Taste and adjust seasonings. (Mushrooms can be kept,
covered, 2 days in refrigerator. Reheat over medium heat.) Add
parsley and serve.
Yield: 6 to 8 servings as topping.
Source: "Top Latkes with Smorgasbord of Sauces" Faye Levy
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