- 10g dried porcini mushrooms
- 2 tbsp olive oil
- 1 brown onion, diced
- 4 garlic cloves, finely chopped
- 2 slices of bacon, finely chopped
- 500g mixed fresh mushrooms (such as Swiss brown, shiitake, morels and field, with the stems removed)
- 250mL red wine
- 2 tbsp tomato paste
- 1 tbsp corn starch
- To serve:
- 2 handfuls flat-leaf (Italian) parsley, roughly chopped
- 50g shaved pecorino cheese, or
- 4 poached eggs
- 4 thick slices of brioche or sourdough
Rehydrate the dried porcini mushrooms with 250mL of boiling water and allow to soak for 15 minutes.
Meanwhile, heat the oil in a saucepan over medium heat and add the onion, garlic and bacon and cook for 5 mins or till the onion is soft and transparent.
Thickly chop the fresh mushrooms and add them to the saucepan and sauté for a minute, then strain the rehydrated porcini mushrooms and add the liquid to the pan.
Finely chop the porcini mushrooms then add them to the pan along with the wine, tomato paste, salt and pepper.
Reduce the heat and cover the pan with a lid and simmer for 30-40 minutes, or till the mushrooms have cooked and all the flavours are well combined.
Put the corn starch in a small bowl with 3 tbsp of water and stir till dissolved, then add to the pan and stir till the mixture has thickened.
Remove the pan from the heat and sprinkle chopped parsley on top.
Toast the brioche/sourdough and place some of the mushroom ragout on top, then either sprinkle some shaved pecorino on top or a hot poached egg and enjoy!