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Mushroom Ragout
An exotic vegetarian temptation. If any of the listed exotic mushrooms are not available, substitute with other mushrooms of your choice.
ingredients
1 packet shiitake mushrooms
1 packet oyster mushrooms
1 packet Swiss brown mushrooms
1 packet enoki mushrooms
1 packet shimeji mushrooms
1 packet black fungi
1 packet white fungi
125g of butter
2 leeks, finely sliced
1 cup of Italian parsley leaves
1 tablespoon of freshly chopped tarragon
1 cup of vegetable stock (or chicken stock, if preferred)
method
The term ragout is used in connection with a stew of some sorts - in this case a variety of mushrooms are used.
1
Wipe the mushrooms with a dry cloth or paper towel. Washing them in water can cause them to lose their subtle flavour and become waterlogged.
2
Melt the butter in a frying pan. Add the leeks and cook slowly for 5 minutes.
3
Add the mushrooms, parsley, tarragon, and warm stock; season with salt and pepper to taste.
4
Cook on a medium heat for several minutes or until the mushrooms are just cooked.
5
Serve on toasted brioche, pile high in a savoury tartlet case (parmesan) or with roasted chicken. Any leftovers can be frozen for re-use.
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