Corn and Mushroom Ragout with Sage and Roasted Garlic

Page 248

Cuisine: North American | Course Type: Sides

(1 review)

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Recipe Review

Truly exquisite flavor, gorgeous to look at, all around fantastic. I used very fresh shiitakes and corn from the cob. This recipe employs a somewhat fussy technique in that you have to make a stock while you saute ingredients in succession. But I made this for a weeknight meal with about 20 minutes of active cooking time. Then I let it bubble gently while I got some caramelized Brussels sprout halves made, and seasoned turkey chops seared. I served it with reheated hash browns, and pre-made cranberry sauce, and this was a feast. The corn ragout elevated the meal almost into elegance.

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