Three Mushroom Ratatouille Recipe
Three mushroom ratatouille is a simple yet flavorful mushroom stew. Cooked in broth with chopped tomato and onion, the mushroom ratatouille is flavored with parsley and garlic. Served with toasted pita bread wedges, it makes a filling meal.
Ingredients
1 package (3 1/2 ounces) fresh shiitake mushrooms
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 package (8 ounces) button mushrooms, chopped
1 package (6 ounces) crimini mushrooms, chopped
1 cup chicken broth
1 small tomato, chopped
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
3 pita breads (6 inches each)
Directions
Remove stems from shiitake mushrooms; discard stems.
Chop caps.
Heat oil in large skillet over medium heat until hot.
Add onion and garlic.
Cook 5 minutes, stirring occasionally.
Add all 3 types of mushrooms.
Cook 5 minutes more, stirring often.
Add chicken broth.
Bring to a boil.
Cook about 10 minutes or until liquid is absorbed.
Remove from heat.
Stir in tomato, parsley and cheese.
Spoon into bowl.
Meanwhile, preheat broiler.
Split each pita bread horizontally in half.
Stack halves; cut the stack into 6 wedges.
Arrange wedges in single layer on baking sheet.
Broil 4 inches from heat 1 to 3 minutes or until wedges are toasted.
Chop caps.
Heat oil in large skillet over medium heat until hot.
Add onion and garlic.
Cook 5 minutes, stirring occasionally.
Add all 3 types of mushrooms.
Cook 5 minutes more, stirring often.
Add chicken broth.
Bring to a boil.
Cook about 10 minutes or until liquid is absorbed.
Remove from heat.
Stir in tomato, parsley and cheese.
Spoon into bowl.
Meanwhile, preheat broiler.
Split each pita bread horizontally in half.
Stack halves; cut the stack into 6 wedges.
Arrange wedges in single layer on baking sheet.
Broil 4 inches from heat 1 to 3 minutes or until wedges are toasted.
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