Tuesday, 6 December 2011

Mushroom Ragout

Nice simple veggie supper, this, served with bubble and squeak (a British take on the soft polenta that many recipes call for) and a poached egg.  Simply saute a finely chopped onion in a tablespoon of oil and 25g of butter until nice and soft,  Add 2 or 3 cloves of chopped garlic and soften for another minute.  Turn up the heat and add around 300g (for 2 people) of sliced mushrooms - I use Portobello and chestnut mushrooms - and some salt and pepper.  Add around a teaspoon of fresh thyme leaves and cook the mushrooms until they are lightly browned.  Now add 3 tablespoons of Marsala or Madeira (or sherry), a tablespoon of creme fraiche and a squeeze of lemon, and simmer for a further minute or so.  Stir fresh parsley and chives in right at the end and spoon over your choice of starch - bubble and squeak here, but creamy mash, pasta, polenta and rice would all work well.  Also nice on toast.  I love this soooooo much I could eat it every day.

No comments:

Post a Comment