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INGREDIENTS

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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.

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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

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MIXED MUSHROOM RAGOUT BAKE

METHOD

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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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