Mushroom Ragout
|
amount |
preparation |
|
| Butter/Unsalted |
25g |
|
| Cheese/Taleggio |
100g |
|
| Garlic |
2 cloves |
crushed |
| Mushroom/Chestnut/Fresh |
200g |
sliced |
| Mushroom/Field/Large |
500g |
sliced |
| Mushroom/Porcini/Dried |
small handful |
|
| Onion/Shallot |
1 |
finely sliced |
| Stock/Vegetable |
125ml |
|
| Thyme/Fresh |
5 sprigs |
|
| Wine/Red |
125ml |
|
Directions
- Soak dried mushrooms in 150ml warm water. Set aside for 20mins
- Drain & squeeze mushrooms. Reseve soaking liquid
- Heat butter in pan, when sizzling add shallot and cook for 3 minutes until soft
- Add Garlic and Thyme, cook for 1 mintute
- Add soaked mushrooms, heat very high
- Add all other mushrooms and fry over very high heat for 5 minutes
- Splash with Wine, boil rapidly for 1 minute
- Pour in stock and reserved mushroom liquid
- Simmer for 15 minutes until you have a thickened stew
Serve with
References