
46
Wild Mushroom Ragout
Serves 8
Cooking spray
50g dried mushrooms e.g. Shiitake or porcini
275g mixed wild mushrooms, e.g. Shiitake, Cremini, Oyster
3 tbsp unsalted butter, divided
3 tbsp extra virgin olive oil, divided
175g shallots, peeled and fi nely chopped
125ml dry sherry
450g white button mushrooms, quartered
450g Portobello mushrooms, cut in 1.5cm slices
1 red pepper, cored deseeded and thinly sliced
4 spring onions, cut into 1/2 cm slices
1/2 bunch, parsley, chopped
1 tsp thyme
3 tbsp tomato puree
225ml chicken or vegetable stock
Salt and freshly ground black pepper