Wild Mushroom and Persimmon Ragout
This Wild Mushroom and Persimmon Ragout recipe brings together the rich flavors of mushrooms and the sweetness of Fuyu persimmons. Inspired by seasonal ingredients, it's an easy and elegant dish perfect for cooler months.
Ingredients
- 4 tablespoons butter
- 5 King Trumpet mushrooms, halved lengthwise, then thinly sliced on the bias
- 4 ounces Shiitake mushrooms, stems removed, caps sliced in half if small or in strips if large
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 bunch small green onions, thinly sliced
- 1 large Fuyu persimmon, halved, then thinly sliced
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon lemon thyme, chopped
- Salt and black pepper
Instructions
- In a large skillet, heat half the butter until it begins to foam. Add half the mushrooms and cook, stirring frequently, until they are just browned. Remove from the skillet and place in a large serving bowl. Repeat with the remaining butter and mushrooms.
- Heat the olive oil in the same skillet. Add the red and green onions, stirring frequently, about 3–4 minutes or until the onions are soft.
- Add the persimmon slices, oregano and thyme, stirring gently, and continue to cook the mixture another 3 minutes.
- Transfer the onion-persimmon mixture to the bowl of cooked mushrooms. Sprinkle with salt and pepper and combine gently. Serve warm.
Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 48mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg