For the Mushroom Ragout:
The mushroom ragout can be made ahead and
o resistance.
Prepare the Mushroom Ragout:
While the potatoes are
inimum.
To prepare the ragout: Grill mushrooms whole, then coursely
Mushroom Ragout:
Heat olive oil in
Serve immediately with the ragout.
Ragout:
Heat the oil or
uice of one lemon ; add mushroom pieces to the skillet and
Prepare the mushroom ragout. Heat oil in a skillet.
ay leaf.
While the ragout is cooking, salt the boiling
br>Slice meat and add mushroom ragout to the side or on
ish and top with wild mushroom ragout and the shredded cheese.
in bowl add water and porcinis, soak 30 minutes, drain, reserving liquid.
in skillet heat 1 tbsp oil, saute onions and garlic 5 minutes.
add remaining oil and all mushrooms, saute 5 minutes.
add wine, reduce for 3 minutes.
add tomato, tarragon, parsley, and 1 cup mushroom liquid, salt& pepper.
lower heat, cover, simmer 20 minutes.
if too dry add additional mushroom liquid.
stir in parmesan cheese, serve.
Prepare the pastry shells according to the package directions.
Heat oil in a 10-inch skillet over medium-high heat.
Add the mushrooms**, garlic, rosemary and thyme.
**If mushroom are large chop to desired size.
Cook until the mushrooms are tender, stirring often.
Stir the wine and vinegar in the skillet.
Cook until the liquid is reduced by half.
Stir in the soup and milk and heat to a boil.
Spoon the mushroom mixture into the pastry shells.
Top with shredded cheese, then parsley.
Serve immediately.
he day before serving the ragout, season pork hocks with salt
ote: the flavours of this ragout benefit from being made a
op.
TO MAKE THE RAGOUT:
In a large soup
Melt 1/2 cup butter in a large frypan.
Brown meat over medium-high heat.
Remove browned meat.
In remaining butter, saute onion for 2 minutes.
Add green bell pepper and mushrooms.
Cook an additional 3 minutes.
Melt 1/4 cup butter and add flour.
Slowly add beef broth; cook until thickened.
Stir in wine and seasonings.
Add meat and mushroom mixture.
Cover and simmer 45 minutes to 1 hour, until meat is tender.
Serve with buttered noodles or dumplings.
arm.
For White Bean Ragout:
Strain water from presoaked
Preheat oven to 400\u00b0F. Prick potatoes with a fork, place on a baking sheet and sprinkle with sea salt. Bake for 60-75 mins, until soft when squeezed.
Meanwhile, heat oil in a frying pan and saute onion for 8 minutes, until browned. Add wine, chopped tomatoes, tomato puree and mushrooms and season to taste. Bring to a boil, cover and simmer for 15 minutes. Uncover and simmer for 5 minutes. Add chopped parsley.
Cut potatoes and top with mushroom mixture. Serve with sour cream, garnished with parsley and black pepper.
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, heat butter and oil in a medium saucepan on high heat. Cook mushrooms and garlic for 3 mins. Reduce heat to low and stir in stock. Cover and simmer for 5 mins.
Increase heat to medium. Add cream and thyme and simmer, uncovered, for 5 mins, until liquid reduces slightly. Stir in spinach. Add mushroom mixture to pasta and toss to combine. Season and sprinkle with Parmesan cheese.
Heat butter and oil in a medium frying pan over high heat. Saute mushrooms and garlic for 3 mins. Reduce heat to low. Add chicken stock. Simmer, covered, for 5 mins. Remove lid. Increase heat to medium and add cream and thyme. Simmer for 5 mins, until reduced slightly. Mix in spinach.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain. Toss with mushroom sauce. Season.
Serve topped with shaved Parmesan.