This healthy ragout is quickly cooked with a minimum of stewing time. The zucchini retains its green color, because of the short cooking time. There is no set standard length of time for a ragout to cook. The word ragout simply refers to the stewing technique.
This ragout of portabella, tomato and zucchini was served over toasted French bread crouton medallions. This simple quick ragout is a nice appetizer or light healthy lunch course!
Ragoût de champignons portobello, tomates et courgettes au cours médaillons crouton:
Heat a saute pan over medium heat.
Add 1 tablespoon of olive oil.
Add 1 pat of unsalted butter.
Add 1 chopped garlic clove.
When the garlic turns a golden color, add 1 cored and seeded medium size zucchini that is cut into long wide strips.
Add 1 small handful of coarsely chopped onion.
Add 2-3 small portabella field mushrooms that are cut into quarter wedges.
Add 1 coarsely chopped ripe plum tomato.
Add 6 to 8 torn Italian parsley leaves.
Add 2 pinches of Herbs du Provence.
Add 1 small pinch of cayenne pepper.
Add black pepper and sea salt.
Saute till the vegetables start to become tender.
Add 2 ounces of dry white wine.
Add 1 1/4 cups of vegetable stock.
Reduce the temperature to medium low heat.
Simmer and reduce the liquid, till less than 2 ounces of liquid remain in the pan. (This only takes about 5 minutes or less. The vegetables should tender. Do not simmer at too low of a temperature or the vegetables will lose their color.
Cut 2 slices of French bread and trim off the crust, so the bread looks like medallion shaped croutons.
Brush the croutons with olive oil.
Grill the croutons on a griddle or saute pan over medium/medium low heat, till they become toasted golden brown.
Place the crouton medallions on a plate.
Mound the Ragoût de champignons portobello, tomates et courgettes over the croutons.
Sprinkle some finely grated gruyere cheese or lorraine swiss cheese over the ragout.
Simply satisfying! This simple rustic ragout has a nice comfortable healthy flavor. Yum! ... Shawna