mushroom ragout on oven baked toast
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
mushroom ragout on oven baked toast
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 20 g dried porcini mushroom
- 1 red onion finely chopped, small
- 1 T olive oil
- 600 g mushrooms brown or mixed, roughly sliced
- 4 T olive oil
- 3 cloves garlic crushed
- 1/2 cup dry white wine 125ml
- 1 T parsley finely chopped
- 1 T thyme chopped fresh
- 2 t miso paste or soy sauce
- 1/4 cup cream 60ml, optional
- 8-10 lices Italian bread to serve
Instructions
- Soak the porcini in 300ml of boiling water for 20 minutes or longer.
- Heat the 1 tablespoon of olive oil in a large non-stick frying pan and fry the onion until soft, about 5 minutes.
- Cook the mushrooms in two batches using the remaining 4T of olive oil, and when done, add them all back to the pan.
- Add the garlic and herbs and stir.
- Add the wine and allow the liquid to slowly cook off.
- Drain the soaked mushrooms (reserving the liquid), squeeze the liquid out and roughly chop, adding them to the mushroom mix.
- Pour the mushroom liquid / stock into the pan and let it simmer until most of the liquid is cooked off, or to your level of liking. Stir in the miso paste or soy sauce.
- Add the cream if you are adding it and allow to cook for a further 2 - 3 minutes.
- Check the seasoning and adjust where necessary. I find a god few grinds of black pepper are nice.
- While the mushrooms are cooking, make your toasts in the oven or these can be made in advance.
- Serve the mushrooms warm on the toasted.
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