Saturday, August 20, 2011

Smoky Mushroom Ragout

Smoky Mushroom Ragout
Serves 4

3 tablespoons Wildtree Smoky Bacon Flavored Grapeseed Oil, divided
3 portobello mushrooms, diced
1 small onion, sliced
1 cup canned diced tomato
2 scallions, chopped
1 tablespoon Wildtree Basil Pesto
Salt and black pepper to taste

Heat 2 tablespoons Bacon Oil in a skillet over medium-high heat. Add mushrooms and onion, sauté about 6 minutes. Stir in diced tomato, scallions, and Basil Pesto; cook for an additional 3 minutes. Drizzle remaining Bacon Oil over the ragout and serve with your favorite pasta.

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