MIXED MUSHROOM RAGOUT BAKE - Tom Aikens

Name: MIXED MUSHROOM RAGOUT BAKE - Tom Aikens
Ingredients: 250g of button mushrooms cut into quarters; 150ml Madeira (Sweet); ½ finely diced onion; 4 garlic cloves, finely chopped; 50ml vegetable oil; 40g butter; 1 tsp picked thyme leaves; 10 turns of milled pepper; 6g salt; 40g dried shitake mushrooms, soaked in warm water for 1 hour; 40g of dried cepe, soaked in warm water for 1 hour. Afterwards squeeze dry, keeping the liquid for the sauce.; 300ml of the water from the dried mushrooms; 300ml vegetable stock; 50g sour cream; 100g fine chiffonade of kale; 1 tbsp of chopped parsley

tomaikens.co.uk

Mixed Mushroom Ragout Bake by Tom Aikens: Sweet Madeira and aromatic herbs in a rich ragout, topped with parsley crumb and baked to perfection. Perfect for a special dinner.

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Ingredients

250g of button mushrooms cut into quarters
150ml Madeira (Sweet)
½ finely diced onion
4 garlic cloves, finely chopped
50ml vegetable oil
40g butter
1 tsp picked thyme leaves
10 turns of milled pepper
6g salt
40g dried shitake mushrooms, soaked in warm water for 1 hour
40g of dried cepe, soaked in warm water for 1 hour. Afterwards squeeze dry, keeping the liquid for the sauce.
300ml of the water from the dried mushrooms
300ml vegetable stock
50g sour cream
100g fine chiffonade of kale
1 tbsp of chopped parsley