- Cooking Time:
- Preparation Time:
- 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!
NotesThis recipe is from Marie Claire's "Comfort". Read more about it on my food blog - Kitchen Wench
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