Chef John Walls, of The Modern Peasant in Powell River, uses a variety of locally sourced mushrooms in his signature Wild Mushroom Ragout. Perfect for fall entertaining, the earthly flavours simmered in garlic, white wine and cream are the secret to John's favourite comfort dish. Serve on the side with roast beef or lamb, toss with garlicky pasta or pile on top of grilled toast for a light meal.
Instructions
INGREDIENTS
1lb wild mushrooms (eg. a blend of oyster and cremini), roughly chopped
1 Tbsp butter
3 cloves garlic, minced; reserve 1 Tbsp for finishing
1 small onion, diced
⅓ cup dry white wine
1 cup heavy cream
3 sprigs fresh thyme
1 lemon
Salt & pepper to taste
4 diagonal slices of baguette, toasted or pan-fried
2 cups baby kale or spinach
2 Tbsp fresh parsley, chopped
Truffle oil (optional)
METHOD
Preheat a large saucepan and add butter, onions and garlic. Sauté until aromatic, being careful not to brown.
Add mushrooms and 2 fresh thyme sprigs. Mix well. Season lightly with salt and pepper, cooking until mushrooms are tender.
Add wine and simmer until reduced by half. Add cream and simmer for an additional 20 minutes. Remove the thyme sprigs, taste and adjust seasonings with salt, lemon, reserved garlic and chopped fresh thyme.
Divide baby greens and toasted baguette onto 4 plates and top with mushroom mixture. Finish with fresh parsley and truffle oil (optional).
