Mushroom Ragout in a Bread Bowl

• 3 Tablespoons Butter
• 1/4 cups All-purpose Flour (1/4 Heaping Cup)
• 1- 3/4 cup Vegetable Broth, At Room Temperature
• 1 sprig Or 2 Of Fresh Thyme, Or A Pinch Of Dried Thyme
• 2 Tablespoons Olive Oil
• 1 pound Mushrooms, Cleaned And Sliced (Can Use A Combo Of Different Types - I Used Shiitake And Oyster)
• 2 whole Shallots, Diced
• 2 cloves Or 3 Of Garlic, Minced
• 1 pinch Salt And Pepper, to taste
• 2- 1/2 ounces, weight Pancetta, Cubed And Cooked In A Dry Skillet (omit If Making Vegetarian)
• 1 bunch Fresh Chervil Or Parsley, Minced
• 6 whole Medium Sized Hard Rolls (I Use A Type With Seeds, Like Pumpkin And Sunflower)

1. Cut a circle out of the top of each roll, hollow out the inside or just press the insides to the edges to make room for the ragout.
2. Place tops back on and set on a cookie sheet.
3. Put them in a very low oven to warm until the ragout is ready.
4. In a small saucepan, melt the butter over low heat.
5. Whisk in the flour and cook about 2 minutes, being sure not to let it burn.
6. Slowly whisk in the broth and turn the heat up to medium-low.
7. Throw in the thyme (if using fresh, remove the stem) and cook until its thick and creamy.
8. Set aside.
9. In a skillet, warm some olive oil over medium heat.
10. Cook the mushrooms for about 3 minutes until they are soft and beginning to brown.
11. Add the minced shallots and garlic and cook another minute or two until aromatic and the mushrooms are done.
12. Season with salt and pepper.
13. Put the sauce back over a low flame.
14. Throw in the cooked pancetta (if using), the mushroom mixture and the minced chervil or parsley.
15. Stir together and heat until warmed through.
16. Spoon into bread bowls and place the tops on.
17. Serve with a delicious fresh salad or soup.

butter, allpurpose, vegetable broth, thyme, olive oil, mushrooms, shallots, garlic, salt, skillet, chervil, rolls

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mushroom-ragout-in-a-bread-bowl/ (may not work)