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mushroom ragout on oven baked toast

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins

Ingredients

  • 20 g dried porcini mushrooms
  • 1 small red onion finely chopped
  • 1 T olive oil
  • 600 g mushrooms brown or mixed, roughly sliced
  • 4 T olive oil
  • 3 cloves garlic crushed
  • 1/2 cup 125ml dry white wine
  • 1 T finely chopped parsley
  • 1 T chopped fresh thyme
  • 2 t miso paste or soy sauce
  • 1/4 cup 60ml cream optional
  • 8-10 lices of Italian bread to serve

Instructions

    Cup of Yum
  1. Soak the porcini in 300ml of boiling water for 20 minutes or longer.
  2. Heat the 1 tablespoon of olive oil in a large non-stick frying pan and fry the onion until soft, about 5 minutes.
  3. Cook the mushrooms in two batches using the remaining 4T of olive oil, and when done, add them all back to the pan.
  4. Add the garlic and herbs and stir.
  5. Add the wine and allow the liquid to slowly cook off.
  6. Drain the soaked mushrooms (reserving the liquid), squeeze the liquid out and roughly chop, adding them to the mushroom mix.
  7. 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.
  8. Add the cream if you are adding it and allow to cook for a further 2 - 3 minutes.
  9. Check the seasoning and adjust where necessary. I find a god few grinds of black pepper are nice.
  10. While the mushrooms are cooking, make your toasts in the oven or these can be made in advance.
  11. Serve the mushrooms warm on the toasted.