Mushroom Ragout on Papdelle
July 25th 2008 12:15
Every now and then we like to try something different, this particular recipe I found in our newspaper, so I can not claim this one as my own, I have reproduced it here for you to try if you like...
So special thanks to The Advertiser Indulge Section Wednesday June 11, 2008, which incidentally was my wifes birthday...
I made this tonight and enjoyed it, all the mushrooms were hard to track down but we managed to find them at the Central Market on Gouger Street in the city, if you live in and around Adelaide you will know where the market is.
Some of the best Chinese food this side of Beijing.
what you will need:
1/4 cup (about 5g) dried porcini
1/2 cup boiling water
2 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced width wise
2 shallots, thinly sliced (or 1 leek)
1 tbsp smoked sweet paprika
200g Swiss Brown mushrooms, halved
200g King Brown Mushrooms, thickly sliced
200g Shiitake mushrooms (or any combo of exotic
mushroom varieties: oyster, enoki, shimeji)
400g brown lentils, drained and rinsed
1/2 dry white wine
1/2 cup low-salt vegetable stock
1/2 reduced-fat milk
1/2 coarsely chopped flat-leaf parsley
what you need to do with it:
Place dried porcini in a small heatproof bowl. Cover with boiling water and set aside to soak for 15 minutes, until plump.
Heat oil in a large, heavy-based saucepan over medium heat. Add garlic, and shallots/leek, and cook for about five minutes or until soft, stirring occasionally. Increase heat to high.
Add paprika, mushrooms, lentils, wine, stock, porcini and porcini water. Cook for four minutes with the lid on. Reduce the heat to low, add milk and cook, uncovered, for five or six minutes or until the mushrooms are soft. Season with pepper.
Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain well.
To serve, stir chopped parsley through ragout. Divide papadelle among bowls, then top with ragout and sprinkle with freshly grated parmesan.
See how you go with this meal, I hope you enjoy it, we have a heap of ragout left so we have decided to have it for breakfast, on top of a muffin with an egg on top, I am thinking poached.
As always, enjoy!
So special thanks to The Advertiser Indulge Section Wednesday June 11, 2008, which incidentally was my wifes birthday...
I made this tonight and enjoyed it, all the mushrooms were hard to track down but we managed to find them at the Central Market on Gouger Street in the city, if you live in and around Adelaide you will know where the market is.
Some of the best Chinese food this side of Beijing.
what you will need:
1/4 cup (about 5g) dried porcini
1/2 cup boiling water
2 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced width wise
2 shallots, thinly sliced (or 1 leek)
1 tbsp smoked sweet paprika
200g Swiss Brown mushrooms, halved
200g King Brown Mushrooms, thickly sliced
200g Shiitake mushrooms (or any combo of exotic
mushroom varieties: oyster, enoki, shimeji)
400g brown lentils, drained and rinsed
1/2 dry white wine
1/2 cup low-salt vegetable stock
1/2 reduced-fat milk
1/2 coarsely chopped flat-leaf parsley
what you need to do with it:
Place dried porcini in a small heatproof bowl. Cover with boiling water and set aside to soak for 15 minutes, until plump.
Heat oil in a large, heavy-based saucepan over medium heat. Add garlic, and shallots/leek, and cook for about five minutes or until soft, stirring occasionally. Increase heat to high.
Add paprika, mushrooms, lentils, wine, stock, porcini and porcini water. Cook for four minutes with the lid on. Reduce the heat to low, add milk and cook, uncovered, for five or six minutes or until the mushrooms are soft. Season with pepper.
To serve, stir chopped parsley through ragout. Divide papadelle among bowls, then top with ragout and sprinkle with freshly grated parmesan.
See how you go with this meal, I hope you enjoy it, we have a heap of ragout left so we have decided to have it for breakfast, on top of a muffin with an egg on top, I am thinking poached.
As always, enjoy!
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