Italian mushroom ragout
Recipe by Kylie Kwong from Kylie Kwong: Heart And Soul
During my cooking career, I have had the pleasure of working with some of the most inspiring and original people.
How I loved my time, working with Stefano and Franca Manfredi in their very special, small, intimate, intense kitchen at The Restaurant Manfredi!
To me, this scrumptious mushroom recipe symbolises the Manfredi family: down-to-earth, full of substance, elegant, vibrant and comforting. This ragout is delicious simply served with crusty bread, or as a side dish to accompany roasted poultry or meat.
You should be able to get most of the mushroom varieties in leading supermarkets and selected fruit and vegetable stores. If you can’t find them all, just use a selection of what’s available.
Ingredients
- 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
- ½ cup Extra Virgin Olive Oil
- cracked White pepper
- ½ cup Dry White Wine
- ½ cup roughly chopped Flat-leaf parsley
Method
- Place garlic, onions and salt in a heavy-based pan.
- 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.
- Add wine and remaining mushrooms, stirring to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.
- Stir in parsley and serve.
- Serve as part of a banquet for 4–6
Notes & Tips
Inspired by Franca and Stefano Manfredi
