Scorzonera and Wild Mushroom Ragout

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By Diane Morgan

Published 2012

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This ragout could be served on its own as a silken creamy side dish, but it is divine as a vegetarian main course when served over creamy polenta, buckwheat pasta, or spaetzle. It could even be used as a filling for crêpes. Use a combination of wild mushrooms or pick just one—porcini, chanterelle, or morel—whatever looks fresh and is in season. I like to use a medium-sweet Portuguese Madeira for this dish. In fact, I always keep a bottle of this full-flavored fortified wine on hand for all