Ingredients
¼cupvegetable oil
1lbshiitake mushrooms
salt
freshly ground pepper
1lbmushrooms,mixed
1medium onion
2garlic cloves
¼cupdry white wine
1cuptomatoes,chopped, canned
½cupcoconut milk,unsweetened
1tbspdijon mustard
1tbspharissa
2tspwhite miso,or blond
1tbspgolden raisins
1tbspcapers
½cupchicken stock
Preparation
In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper.
Cover and cook over moderate heat, stirring, until tender and starting to brown. Transfer to a bowl.
Heat 1 tablespoon of the oil in the skillet. Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown.
Add the onion and remaining 1 tablespoon of oil, then season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant.
Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.
In a bowl, whisk the coconut milk, mustard, harissa, and miso.
Add to the skillet with the shiitake, raisins, capers, and stock. Simmer over low heat, stirring, for about 4 minutes until thickened. Season with salt and pepper.
Serve warm and enjoy!
