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Mushroom ragout on oven baked toast

Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 20 grams dried porcini mushrooms
  • 1 small red onion finely chopped
  • 1 Tbsp olive oil
  • 600 grams mushrooms brown or mixed, roughly sliced
  • 4 Tbsp olive oil
  • 3 cloves garlic crushed
  • 1/2 cup 125ml dry white wine
  • 1 Tbsp finely chopped parsley
  • 1 Tbsp chopped fresh thyme
  • 2 tsp miso paste or soy sauce
  • 1/4 cup 60ml cream optional
  • 8-10 slices of Italian bread to serve

Instructions

  • 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.