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Cauliflower Steak with Mushroom Ragout




Mushroom Ragout
15 sprigs Italian flat leaf parsley, leaves only
1/2 small red onion, chopped, about ¾ cup
2 large cloves garlic, thinly sliced
1 piece lemon zest 1”x3”, white pith removed, thinly sliced lengthwise
4 tablespoons salted butter
3 tablespoons olive oil
16 ounces fresh mushrooms (white, shitake, crimini, chanterelles or baby bella)
Juice of 1 lemon
1 cup dry white wine (I used a dry riesling)
Pinch dry thyme or Italian seasoning herbs
1 tablespoon tomato paste
1 cup vegetable stock



BrianDonnaMcBride's picture

Wow, it gets even better if you finish it off with a pat of butter to thicken and enrich the sauce at the very end!


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