Friday, 30 December 2011

A Ragout of Mushrooms with Sherry

This is a wonderful recipe which has multiable uses, mix it with fettucine topped with steamed asparagus and shaved Parmigiano Reggiano, serve on top of  beautiful toasted french brioche, or go for the classic and spoon over a beef fillet.  Plus I love these mushrooms served with rice like a vegetarian Stroganoff.  Thousands of possibilities place in tartlet cases topped with fresh rocket, a sprinkle of Grana Padano cheese, a drizzle of the best olive oil, cracked pepper and served with fresh home-made bread or gluten free bread  and there you have a great  lunch for crew and guests.  For the meat lovers out there add slices of Parma Ham to this menu.









A Ragout of mushrooms with Sherry

Serves 2 - 4

75g butter
2 garlic cloves, finely chopped
1 1/4 kg of mixed mushrooms, button, portabello, oyster, chestnut, shiitake.
Soy sauce or Tamari or Kikkoman gluten free soy sauce
A dash of Tabasco or I have used sweet chilli when I have been out of Tabasco
2  Tablespoons of Sherry
or can use 2 -4 Tablespoons of Vermouth
Leaves from 5 sprigs of thyme or oregano
A small bunch of basil
A sprinkle of very finely chopped parsley
4 Tablespoon of double cream
Salt and black pepper

Method

Melt butter in a fry pan over low heat add the garlic and cook until garlic is soft not brown.
Add the mushrooms, a dash of Soy sauce or Tamari, Tabasco, salt and pepper and cook for a further 3 - 4 minutes until the mushrooms are tender and release their liquid.  Then reduce the heat, add the sherry and herbs (you can use what ever herbs you think will blend well) reduce the mushroom liquid by half, then add the cream, stir to combine.  Serve the Mushroom Ragout in what ever way is desired.

Great Vegetarian dish.

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