When sautéing mushrooms, you’ll notice they release a lot of liquid. Keep sautéing as the liquid will cook off and you’ll have a more intense mushroom flavour. Roasting mushrooms also brings out their earthy flavour.
Kylie Kwong’s recipe for Italian mushroom ragout uses a variety of mushrooms and is just so versatile – serve with crusty bread for a Sunday lunch, stir through pasta or as a side dish to roast chicken, grilled fish or as part of a banquet.
For the ultimate in comfort food, curl up in front of the heater with this mesmerising mushroom risotto, a dish that both vegetarians and carnivores alike will love!
Mushrooms love: cream, parmesan, goat’s cheese, blue cheese, thyme, chives, spinach, lemon, eggs, shallots, bacon, nuts.