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Butternut Squash-Shiitake Ragout
- 10 ounces fresh shiitake mushrooms, stems removed and reserved, caps halved if small or quartered if large
- 4 sun-dried tomatoes, not packed in oil (optional)
- 2 tablespoons olive oil
- Kosher salt
- 1 garlic clove, finely chopped
- 1/2 cup tawny Port, divided
- 1 large onion, chopped
- 1 medium butternut squash, peeled, seeded, cut in 1” cubes
- 1/4 cup pomegranate seeds
Directions:View on Bon Appetit
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