A Ragout of Mushrooms with Sherry
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
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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