INGREDIENTS
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Mushroom Ragout
500g fresh mixed wild and cultivated mushrooms, ripped and cut into medium pieces
100ml sweet Madeira
100g finely diced shallots
2 garlic cloves, finely chopped
50ml double cream
50ml vegetable oil
30g cold diced butter
½ tsp chopped thyme leaves
1 bay leaf
20ml lemon juice
3g finely crushed black pepper
8g salt
Method
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Mushroom Ragout
Heat up a sauté pan with the oil and once hot, add the butter. When golden, add the wild mushrooms, seasoning with ½ the salt and pepper and cook for 5-8 minutes until they start to slowly caramelize. Don’t stir otherwise they will boil in their own juice.
Add the shallots, garlic, bay leaves and thyme, cooking for 3-4 minutes, then add the Madeira and the stock. Reduce by a 3rd, then add the cream and simmer to the right consistency. Add the lemon juice and remaining seasoning.
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To Finish
A little chopped chervil or parsley
Squeeze of lemon juice
Add the chopped parsley and chervil at the end, check the seasoning and add a little lemon juice to finish.
- 4-5 spears of cooked white asparagus (peeled and cooked in simmering salted water for 3-4 minutes)
- 1 slice of sourdough, pan fried in butter until caramelized.
- Place the mushrooms onto your toast, then finish with the white asparagus.