OPEN NATURE® MEATBALLS WITH WILD MUSHROOM RAGOUT - SERVES 6, PREP TIME: 15 MINUTES, COOK TIME: 20 MINUTES

18 OPEN NATURE ANGUS BEEF MEATBALLS, FROZEN, 3 TABLESPOONS OLIVE OIL, 1 LB PORTABELLA MUSHROOMS, DICED, 1 LB CREMINI MUSHROOMS, SLICED, 1 TABLESPOON FRESH GARLIC, CHOPPED, 1 CUP RED WINE, 1 TABLESPOON FRESH CHIVES, 1 TABLESPOON FRESH ROSEMARY, SALT AND PEPPER TO TASTE, 1/2 CUP CREAMY HORSERADISH (OPTIONAL)

COOKING INSTRUCTIONS: IN A LARGE HEAVY-BOTTOMED POT OVER HIGH TEMPERATURE HEAT THE OIL UNTIL VERY HOT. ADD THE MUSHROOMS ALL AT ONCE, AND SAUTE ON HIGH UNTIL THEY RELEASE THEIR LIQUID, STIRRING OCCASIONALLY. WHEN THE LIQUID HAS EVAPORATED FROM THE BOTTOM OF THE POT, ADD FROZEN MEATBALLS, GARLIC, WINE AND CHOPPED HERBS. STIR AND SAUTE UNTIL THE WINE AND LIQUID IS REDUCED. SEASON TO TASTE WITH SALT AND PEPPER, DRIZZLE WITH CREAMY HORSERADISH IF DESIRED AND SERVE HOT.

Angus Beef Meatballs, Homestyle

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