Mushroom Ragout


1 tablespoon butter
1 tablespoon olive oil
1⁄2 cup chopped onion
2 cups mushrooms, 1⁄2” dice
2 teaspoons minced garlic
1 1⁄4 cups seeded and diced plum tomatoes
1 cup corn kernels
1/2 cup chicken stock
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives


Saute onion, mushrooms and garlic in butter and oil until they begin to soften.

Add remaining ingredients except chives and simmer until everything is cooked through and flavors have melded.

Stir in chives and serve warm over toast or a split and toasted biscuit.

Use as a side to a meat entree or toss with pasta.

Recipe thanks to Merianne Myers.

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