Italian Mushroom Ragout

Name: Italian Mushroom Ragout
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
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

Submitted by Terese

"This is a recipe from Kylie Kwong's cooking show here in Australia (inspired by Stefano and Franca Manfredi). I haven't had a chance to cook it yet but it looks really great. Serve with crusty bread or as a side dish to accompany any chicken or meat dish."

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Ready In:: 20mins
Ingredients:: 14
Serves:: 4-6

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

directions

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.