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Three Mushroom Ratatouille

Three Mushroom Ratatouille

Three Mushroom Ratatouille


Makes about 2-1/4 cups


1 package (3-1/2 ounces) fresh shiitake mushrooms*
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 package (8 ounces) button mushrooms, chopped
1 package (6 ounces) crimini mushrooms, chopped
1 cup chicken broth
1/2 cup chopped fresh tomato
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
3 pita breads (6 inches each)
Italian parsley for garnish

*Or, substitute 1 ounce dried black Chinese mushrooms. Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess moisture. Prepare as directed in Step 1.


  1. Remove stems from shiitake mushrooms; discard stems and chop caps.
  2. Preheat broiler. Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes more, stirring often.
  3. Add chicken broth; bring to a boil. Cook about 10 minutes or until liquid is absorbed. Remove from heat. Stir in tomato, chopped parsley and cheese. Spoon into bowl.
  4. Meanwhile, split each pita bread horizontally in half. Stack halves; cut stack into 6 wedges. Arrange wedges in single layer on baking sheet. Broil 4 inches from heat 1 to 3 minutes or until wedges are toasted.
  5. Arrange toasted pita bread triangles and warm dip on serving platter. Garnish, if desired.

Nutritional Information

Serving Size: 3 pita triangles with 1 tablespoon ratatouille per triangle
Carbohydrate 10 g
Cholesterol 1 mg
Total Fat 2 g
Calories from Fat 27 %
Calories 67
Protein 3 g
Sodium 195 mg

Dietary Exchange

Fat 1/2
Vegetable 1/2
Starch 1

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