Mushroom Ragout

This recipe serves:  4 6 8

1 tablespoon olive oil
1 tablespoon chopped shallots
2 cups sliced mushrooms
8 plum tomatoes, quartered and skinned
1 sprig fresh tarragon, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)

Serving Size: 2 tablespoons

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