Mushroom Ragout

TV 7 Morning Show- October 7, 2005 

1 football size puff ball mushroom peeled and diced coarse

4 tblsp. butter

2 tblsp. olive oil

1 tsp. Montreal steak seasoning

2 scallions minced

1 clove garlic minced

1 tsp. parsley

¼ cup dry red wine

¼ cup chicken stock 

Place the mushroom pieces, butter and oil in a four quart stock pot and sauté until mushroom begins to brown.  Add the remaining ingredients and simmer 15-30 minutes.  Serve spooned on a steak sandwich or over cooked rice.