'City of Lights' fundraiser to benefit Pontiac revitalization - KMSP-TV

'City of Lights' fundraiser to benefit Pontiac revitalization

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(WJBK) -

On Aug. 10, Grace Centers of Hope and the Pontiac Downtown Business Association will host the inaugural "City Lights" fundraising event, a rooftop gala to celebrate downtown Pontiac revitalization efforts and support the Hands of Hope Childcare Center.

Tickets for City Lights are $125 per person and can be purchased by calling Grace Centers of Hope at 1-855-435-7424 or online at www.gracecentersofhope.org.

Get this recipe courtesy of Lafayette Market & Café executive chef Dave Poirier.

Mushroom Ragout:


Ingredients:
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 to 4 tablespoons unsalted butter
1 medium shallot or 1/2 small onion, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
1/2 cup Madeira, vermouth, or white wine
1/3 cup heavy cream

Method:
Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.

Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes.

Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and serve.

Yield: 2 cups

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