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   MSGID: 35189.fidonet_cooking@1:105/500 2d9774c2   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Portobello & Green Bean Ragout With Madiera   
    Categories: Stews   
         Yield: 4 Servings   
       
         2 tb Olive oil   
         1 lb Portobello mushrooms;   
              - stems & gills removed,   
              - caps diced 1/2"   
       1/2 c  Dry Madiera   
         3    Shallots; chopped   
         1    Celery rib; minced   
         2 c  Vegetable broth;   
              - reduced over medium-high   
              - heat to 1 c   
              Salt   
              Black pepper; freshly ground   
         8 oz Green beans;   
              - trimmed, sliced 1"   
         1 tb Corn starch; dissolved in:   
         2 tb Water (optional)   
         1 tb Fresh tarragon or parsley;   
              - minced   
       
     Heat 1 tb olive oil in a large skillet over medium heat. Add the   
     mushrooms and cook until browned all over, about 5 minutes. Add 1/4   
     cup Madiera, tossing to coat. Set aside.   
        
     Heat the remaining 1 tb olive oil in a large saucepan over medium   
     heat. Add the shallots & celery and cook, stirring occasionally,   
     until tender, about 7 minutes. Stir in the remaining 1/4 cup Madiera,   
     the broth, and salt & pepper to taste, and bring to a boil over   
     medium-high heat. Add the green beans, reduce the heat to medium, and   
     simmer until the beans are tender and the liquid is reduced slightly,   
     about 20 minutes.   
        
     If a thicker sauce is desired, whisk in the corn starch mixture and   
     cook, stirring, until thickened, about 2 minutes. Add the mushrooms &   
     tarragon, reduce the heat to low, and simmer for 5 minutes to blend   
     the flavors. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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