Mushroom ragout
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 3 portions |
Ingredients
- 4 garlic cloves, finely chopped
- 5 ml Dijon Mustard
- 250 ml low fat yoghurt
- olive oil
- 1 tbsp thyme leaves, finely chopped
- 30 g dried mushrooms
- 500 g mixed fresh mushrooms, quartered
- 1 red onion, finely chopped
- 2 small leeks, white parts only, finely chopped
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Cooking Instructions
- Rehydrate the dried mushrooms in 100ml water and let it stand for ten minutes.
- Warm 15 ml of the olive oil in a large pan and add the onions, leeks, half of the thyme and garlic. Sauté on a medium heat so that the preparation will soften without burning. Once soft, remove from the pan and set aside.
- In the same pan add the mushrooms and sauté for about 5 minutes until they are brown. Then season, add the rest of the thyme and turn the heat up to remove any excess liquid. You should be frying the mushrooms, not boiling them.
- Squeeze the moisture out of the dried mushrooms and chop them up and add to the rest of the mushrooms and also return the onions to the pan.
- Use the brown mushroom liquid from the dried mushrooms to deglaze the pan and scrape any sediment of the bottom. Allow it to reduce until almost dry, then stir in the yoghurt.
- Bring the heat down a bit and allow the mushrooms and yoghurt to heat through properly and reduce slightly. Stir in the mustard and check the seasoning.
- Serve with herbed barley.
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