UNITS
SCALE
INGREDIENTS
MUSHROOM STEW
- 2 tbsp Olive oil, extra virgin
- 1 large Yellow onion, diced
- To taste Salt
- To taste Black pepper, freshly ground
- 1 tbsp Olive oil, extra virgin
- 1 ½ lbs Mushrooms, preferably cremini
- 1 tsp Thyme, chopped
- 1 tsp Sage, chopped
- 1 tbsp Tomato paste
- 3 small Tomatoes , seeded and chopped
- To taste Salt
- To taste Black pepper, freshly ground
- 1 tbsp All-purpose flour
- 2 cups Stock, chicken or vegetable
CHANTERELLE MUSHROOMS
- 1 tbsp Butter
- 1 tbsp Olive oil, extra virgin
- ½ lb Mushrooms, preferably chanterelle
- To taste Salt
- To taste Black pepper, freshly ground
- 3 cloves Garlic , minced
- 3 tbsp Parsley, chopped
GARLIC TOAST
- 1 Baguette, split in half
- For brushing Olive oil , extra virgin
- 1 clove Garlic, whole
- 2 tbsp Parsley, chopped
METHOD
- In a large skillet, heat olive oil over medium-high heat. Add yellow onion and season with salt and black pepper. Cook, stirring, until softened, about 10 minutes. Transfer onions to a plate and set aside.
- In the same skillet, add more olive oil and turn heat to high. Add mushrooms and saute until nicely colored, about 2 to 3 minutes.
- Lower heat to medium and add thyme, sage, tomato paste and tomatoes. Stir well and cook for about 1 minute. Season with salt and black pepper.
- Stir in all-purpose flour and cooked onion. Add stock and stir until slightly thickened, about one minute. Gradually add remaining stock and cook until sauce reaches a gravy-like consistency.
- In another skillet or pot, heat butter and olive oil over medium-high heat. Once butter begins to brown, add the chanterelle mushrooms. Season with salt and black pepper and saute until they begin to brown, about 2 minutes.
- Add garlic and parsley. Stir to coat the mushrooms, about one additional minute. Add chanterelle mushrooms to the mushroom stew and stir to combine.
- Brush the inside of baguette with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, until toasted, about 2 minutes. Lightly rub the whole garlic clove over the toasts.
- Serve garlic toasts with mushroom ragu.
NOTES
- Alternatively, you can serve with pasta noodles
- You can substitute cremini mushrooms with shiitake or portobellos
- You can substitute chanterelle mushrooms with king trumpet or oyster
- Additionally, you can add a pinch or two of cayenne to the sauce
- Thin sauce with more stock if necessary
