Mushroom ragout is a fabulously versatile dish. It works brilliantly topped on toast with a poached egg for breakfast, and it makes a fabulous tapas starter on bruschetta. Packed with delicious umami flavours, it’s also the perfect vegetarian alternative to meat.
I felt like having mine on toast. Not toast from the toaster, but Italian bread brushed generously with olive oil and then baked, so a little more like bruschetta. I love the flavor and the extra crunch when its made this way.
A slowly cooked mushroom ragout takes a little time but doesn’t require you to be glued to the stove, so its worth planning ahead when making it. You can cook it right through until all the liquid has evapourated, or stop the process a little earlier on when the mushrooms still have a luscious sauce. You could also add cream or creme fraiche towards the end to create more of a sauce, but I omitted this in the interest of calorie conservation. Either way it will be very delicious.
If you have any left over, its stunning in a salad, a sandwich, or tossed through scrambled eggs. Oh and it really goes well with bacon too.
To make the toast, simply brush both sides of the Italian bread slices – such as ciabatta, with olive oil. Place these on a lined baking tray and bake in a 180C / 350 F oven, turning once when they start turning a light brown.
- 20g dried porcini mushrooms
- 1 small red onion, finely chopped
- 1T olive oil
- 600g mushrooms, brown or mixed, roughly sliced
- 4T olive oil
- 3 cloves garlic, crushed
- 1/2 cup (125ml) dry white wine
- 1T finely chopped parsley
- 1T chopped fresh thyme
- 2t miso paste or soy sauce
- 1/4 cup (60ml) cream optional
- 8-10 slices of Italian bread to serve
- Soak the porcini in 300ml of boiling water for 20 minutes or longer.
- Heat the 1 tablespoon of olive oil in a large non-stick frying pan and fry the onion until soft, about 5 minutes.
- Cook the mushrooms in two batches using the remaining 4T of olive oil, and when done, add them all back to the pan.
- Add the garlic and herbs and stir.
- Add the wine and allow the liquid to slowly cook off.
- Drain the soaked mushrooms (reserving the liquid), squeeze the liquid out and roughly chop, adding them to the mushroom mix.
- Pour the mushroom liquid / stock into the pan and let it simmer until most of the liquid is cooked off, or to your level of liking. Stir in the miso paste or soy sauce.
- Add the cream if you are adding it and allow to cook for a further 2 - 3 minutes.
- Check the seasoning and adjust where necessary. I find a god few grinds of black pepper are nice.
- While the mushrooms are cooking, make your toasts in the oven or these can be made in advance.
- Serve the mushrooms warm on the toasted.
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