Side Dishes

Pair this comforting red wine and mushroom ragout as a side with your favorite mains.

Ingredients
  • 1 lb. assorted mushrooms (such as cremini, shiitake, button, and/or oyster), sliced
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1/4 cup beef broth
  • 1/4 cup dry red wine
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Step By Step Method
  1. Heat oil and butter in an extra-large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and just tender, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and wine; bring to a boil. Cook, uncovered, until liquid has evaporated, about 3 minutes.
  2. Remove from heat. Add sour cream and parsley; toss to coat. Sprinkle with salt and pepper. Serve over toast and garnish with parsley.