INGREDIENTS
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RAGOUT
250g of button mushrooms cut into quarters
150ml Madeira (Sweet)
½ finely diced onion
4 garlic cloves, finely chopped
50ml vegetable oil
40g butter
1 tsp picked thyme leaves
10 turns of milled pepper
6g salt
40g dried shitake mushrooms, soaked in warm water for 1 hour
40g of dried cepe, soaked in warm water for 1 hour. Afterwards squeeze dry, keeping the liquid for the sauce.
300ml of the water from the dried mushrooms
300ml vegetable stock
50g sour cream
100g fine chiffonade of kale
1 tbsp of chopped parsley
If you have some truffle you can add this as well.
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PARSLEY CRUMB
20g Flat Parsley
20g Parmesan cheese
20g Cheddar cheese
Little Lemon zest
1 chopped garlic clove
50g Olive Oil
50g penko crumb
4g Salt
8 turns of milled pepper
Method
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RAGOUT
Heat up a medium sauté pan on a medium heat. Add the oil and when hot add the butter. Add the cut button mushrooms, season with the salt and pepper and cook for 5 minutes without stirring them at all, otherwise they will boil in their own juice.
Add the soaked mushrooms, cook for another 3-5 mins and add the garlic and thyme. Cook for 1-2 mins, then add the Madeira and reduce by 2/3rds. Add the stock and soaking liquid, reduce by 2/3rds, add the cream, then a fine chiffonade of kale or spinach and chopped parsley.
This can be topped with a parsley crumb and baked at 180c for 15 mins.
Serve this with some cooked spaghetti, then finished with garlic and chili.