5 - FarmOne - Mushrooms, LCD – All Recipes, LCD – Best, Side
2 cups dried chestnuts
56 grams (2 ounces) dried porcini or field mushrooms
1 large leek washed and chopped thinly
3– 4 tablespoons cold-pressed virgin olive oil
6 cups white mushrooms stemmed and thinly sliced
6 cups fresh cremini or other wild mushrooms stemmed and cut into cubes
6 cups fresh portobello mushrooms stemmed and cut into cubes
1 cup Vegetable Stock (page 97)
6 garlic cloves roasted (instructions follow)
1 teaspoon dried rosemary
Pinch sea salt
Freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish
(GF, DF, NF, V)
This mushroom dish is nice with brown rice or pasta. If you have trouble getting all the fancy mushrooms, just do your own version of this dish with commonly available mushrooms. To roast garlic: Preheat the oven to 200°C (400°F). Rub unpeeled garlic cloves with cold-pressed olive oil and wrap in foil. Bake until garlic cloves are soft, about 45 minutes. When cool, squeeze roasted garlic cloves from their skins and set aside.
Place the chestnuts in a bowl and cover with water to soak overnight.
Drain chestnuts and place in a medium-sized saucepan.
Add 4 cups cold water, bring to a boil, reduce heat and simmer for approximately 1 hour, until chestnuts are soft. Drain and coarsely chop chestnuts and set aside.
Place porcini or other dried mushrooms in a bowl and cover with warm water. Soak for 30 minutes until soft.
Squeeze these mushrooms to remove their moisture and then chop; there should be about 11/2 cups.
Reserve their soaking liquid.
Sauté the leek in oil for 5 minutes, stir in the white mushrooms and cook for 8 minutes.
Add the chopped porcini or other dried mushrooms and cook over low heat for 10 minutes.
Add cremini and portobello mushrooms and cook for 10 minutes, stirring constantly to avoid burning.
Cook until the mushrooms are tender. Add the vegetable stock to the pot and simmer for 5 minutes.
Stir in roasted garlic, rosemary and 1 cup of the reserved porcini soaking liquid. Add the cooked chestnuts and keep stirring, adding more porcini liquid if needed to keep the mixture moist.
Season with salt and pepper to taste.
Serve hot and sprinkle with parsley sprigs.
This ragout can be cooled and refrigerated in an airtight container for 2 days.
Reheat the ragout in a covered pot until hot.