Wednesday, March 31, 2010
Mushroom Ragout On Garlic Toast
Pronounced mushroom ragooo, is really an easy dish, and it is so tasty. We love our mushrooms in any form. This was one of the things i made for our valentine's day dinner this year and had forgotten to update it here. When i was going through my food snaps folder i came across this snap and scolded myself for not posting this sooner. So here you go...
1. Mushrooms- 2 pounds ( I used the regular button mushrooms)
2. Butter- 2tbsp
3. Salt and Pepper- ½ tsp each
4. Sherry Wine- 1/3rd of a cup
5. Chicken Stock- ½ a cup
6. Garlic (Chopped)- 2 cloves
7. Thyme- 1tbsp
8. Heavy Cream- 1/2cup
Step 1: Melt butter in pan, when it starts to froth, add the sliced mushrooms to the pan along with salt and pepper. (this will make the water come out, put it on high flame for the water to cook up completely)
Step 2: Add the chopped garlic.
Step 3: Once the garlic is cooked, add the wine and the chicken stock, stir for a while.
Step 4: Add half the thyme to this and stir for a minute and add the cream. Stir for another minute or so and it’s ready.
I deviated from the original recipe a little, I didn’t have sherry wine with me and added a little caramelized sugar (2tsp)instead. But it was really good. Serve it with garlic toast n’ you would just love it.
From the snap here, you can make out that my garlic toast is really an improvised version of an actual garlic toast...but chef John from whom i got the recipe for Mushroom Ragout said that the easiest n' freshest garlic toast at home is to make some toast, spread a little soft butter on it n' rub some fresh crushed garlic on it...n' voilà your garlic toast is ready. ;)