Italian Mushroom Ragout - cooking recipe

Ingredients

8 cloves garlic, crushed
4 green onions, trimmed and finely sliced
1 tablespoon sea salt
200 g fresh button mushrooms
100 g fresh oyster mushrooms
150 g fresh shiitake mushrooms, stems discarded
100 g fresh swiss brown button mushrooms
100 g fresh enoki mushrooms
100 g fresh black cloud ear mushrooms
125 g unsalted butter, roughly chopped
1/2 cup extra virgin olive oil
1 pinch cracked white pepper
1/2 cup dry white wine
1/2 cup roughly chopped flat leaf parsley

Preparation

Place garlic, onions and salt in a heavy-based pan.
Cover with all the mushrooms except enoki and cloud ear fungus.
Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow flavours of the onions and garlic to penetrate the mushrooms.
Add wine and remaining mushrooms, stirring to combine.
Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.
Stir in parsley and serve.