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MIXED MUSHROOM RAGOUT BAKE

INGREDIENTS

     +    
RAGOUT

250g of button mushrooms cut into quarters
150ml Madeira (Sweet)
½ finely diced onion
4 garlic cloves, finely chopped
50ml vegetable oil
40g butter
1 tsp picked thyme leaves
10 turns of milled pepper
6g salt
40g dried shitake mushrooms, soaked in warm water for 1 hour
40g of dried cepe, soaked in warm water for 1 hour. Afterwards squeeze dry, keeping the liquid for the sauce.
300ml of the water from the dried mushrooms
300ml vegetable stock
50g sour cream
100g fine chiffonade of kale
1 tbsp of chopped parsley

If you have some truffle you can add this as well.

     +    
PARSLEY CRUMB

20g Flat Parsley
20g Parmesan cheese
20g Cheddar cheese
Little Lemon zest
1 chopped garlic clove
50g Olive Oil
50g penko crumb
4g Salt
8 turns of milled pepper

Method

     +    
RAGOUT

Heat up a medium sauté pan on a medium heat. Add the oil and when hot add the butter. Add the cut button mushrooms, season with the salt and pepper and cook for 5 minutes without stirring them at all, otherwise they will boil in their own juice.

Add the soaked mushrooms, cook for another 3-5 mins and add the garlic and thyme. Cook for 1-2 mins, then add the Madeira and reduce by 2/3rds. Add the stock and soaking liquid, reduce by 2/3rds, add the cream, then a fine chiffonade of kale or spinach and chopped parsley.

This can be topped with a parsley crumb and baked at 180c for 15 mins.

Serve this with some cooked spaghetti, then finished with garlic and chili.

Share on facebook
Share on twitter
Share on whatsapp

MIXED MUSHROOM RAGOUT BAKE

INGREDIENTS

   +   
RAGOUT

250g of button mushrooms cut into quarters
150ml Madeira (Sweet)
½ finely diced onion
4 garlic cloves, finely chopped
50ml vegetable oil
40g butter
1 tsp picked thyme leaves
10 turns of milled pepper
6g salt
40g dried shitake mushrooms, soaked in warm water for 1 hour
40g of dried cepe, soaked in warm water for 1 hour. Afterwards squeeze dry, keeping the liquid for the sauce.
300ml of the water from the dried mushrooms
300ml vegetable stock
50g sour cream
100g fine chiffonade of kale
1 tbsp of chopped parsley

If you have some truffle you can add this as well.

   +   
PARSLEY CRUMB

20g Flat Parsley
20g Parmesan cheese
20g Cheddar cheese
Little Lemon zest
1 chopped garlic clove
50g Olive Oil
50g penko crumb
4g Salt
8 turns of milled pepper

Method

   +   
RAGOUT

Heat up a medium sauté pan on a medium heat. Add the oil and when hot add the butter. Add the cut button mushrooms, season with the salt and pepper and cook for 5 minutes without stirring them at all, otherwise they will boil in their own juice.

Add the soaked mushrooms, cook for another 3-5 mins and add the garlic and thyme. Cook for 1-2 mins, then add the Madeira and reduce by 2/3rds. Add the stock and soaking liquid, reduce by 2/3rds, add the cream, then a fine chiffonade of kale or spinach and chopped parsley.

This can be topped with a parsley crumb and baked at 180c for 15 mins.

Serve this with some cooked spaghetti, then finished with garlic and chili.

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