Wild Mushroom Ragout

cooking spray

2      ounces dried mushrooms

(shiitake, porcini)

10    ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle)

3      tablespoons unsalted butter, divided

3      tablespoons extra virgin olive oil, divided

1½   cups minced shallots

½     cup dry sherry

1      pound white button mushrooms, quartered

1      pound (approximately) portobello mushrooms, cut into ½-inch slices

1      red bell pepper, cored, seeded, thinly sliced

4      green onions, cut into

¹∕8-inches slices

½     cup lightly packed chopped parsley, divided

1      teaspoon thyme

1      teaspoon kosher salt

½     teaspoon freshly ground pepper

3      tablespoons salt-free tomato paste

1      cup chicken or vegetable stock

Nutritional information per serving:

Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g

• chol. 12mg • sod. 246mg • calc. 31mg • fiber 4g

Lightly coat interior of ceramic pot of the Cuisinart® Slow Cooker with cooking spray.

Place dried mushrooms in small bowl; cover with 2 cups boiling water. Let stand for 10 minutes; drain, reserving soaking liquid. Remove and discard tough stems; chop. Place in ceramic pot of Cuisinart™ Slow Cooker with mixed wild mush- rooms.

Heat 1 tablespoon each butter and olive oil in a 12-inch Cuisinart® nonstick skil- let over medium heat. Add shallots; cook until soft, about 5 minutes. Add sherry; bring to boil. Cook until reduced by half. Add to mushrooms in slow cooker.

Heat ½ tablespoon each butter and oil in same skillet; cook white mushrooms

until golden in two batches. Transfer to slow cooker. Brown portobellos in remain-

ing butter/oil in 2 batches. Transfer to slow cooker. Add red pepper, green onions,

parsley, thyme, salt and pepper to slow cooker. Combine tomato paste, reserved

mushroom liquid and chicken stock; stir in. Cover and press the on/off button to

turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically

switch to Warm until ready to serve.

Serve as a side dish or as a topping for bruschetta.