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Italian mushroom ragout

During my cooking career, I have had the pleasure of working with some of the most inspiring and original people.

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  • 8 garlic cloves crushed

  • 4 onions trimmed & finely sliced

  • 1 tablespoon sea salt

  • 200 g fresh button mushrooms

  • 100 g fresh oyster mushrooms

  • 150 g shiitake mushrooms stems discarded

  • 100 g swiss mushrooms brown

  • 100 g fresh mushrooms enoki

  • 100 g fresh black cloud ear fungus

  • 125 g unsalted butter roughly chopped

  • 0.5 cup extra virgin olive oil

  • cracked white pepper

  • 0.5 cup dry white wine

  • 0.5 cup roughly chopped flat-leaf parsley


  • 1.

    Place garlic, onions and salt in a heavy-based pan.

  • 2.

    Cover with all the mushrooms except enoki and cloud ear fungus. Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.

  • 3.

    Add wine and remaining mushrooms, stirring to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.

  • 4.

    Stir in parsley and serve.

  • 5.

    Serve as part of a banquet for 4–6


Inspired by Franca and Stefano Manfredi

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