Ragout of Forest Mushrooms from The Cooking of South West France by Paula Wolfert
The landais recipe adapted here employs white wine and a mixture of dried cèpes and fresh cultivated mushrooms enriched with tomatoes and ham. It’s a dish best made a day in advance, then gently...
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Ingredients
- Freshly ground pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Fresh lemon juice
- 5 or 6 rounds of toasted French bread rubbed with ½ garlic clove (optional)
- ¾ cup soft and fruity white wine, such as Saumur or Chenin Blanc
- ¼ cup diced tomatoes
- 1½ pounds fresh, firm cultivated mushrooms, trimmed (halved if very large)
- Coarse kosher salt
- ¼ cup rendered duck or goose fat or olive oil
- 1 1½ ounces dried French cèpes or Italian porcini
- 2 large shallots, minced
- 2½ ounces jambon de Bayonne, prosciutto, or Serrano ham, chopped
- 2 garlic cloves, finely chopped
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