Thursday, 17 July 2014

Mushroom Ragout for Two

"My sister is a great cook". 
This is what I'll reply when asked about my cooking skills.  

Since apparently the cooking talent passed me by, 
I always rely on easy & simple recipes 
to avoid a kitchen disaster. 

Like the scrumptious recipe created 
by Michelin starred chef Tom Aikens for Lactofree 
I was invited to try out 
{special thanks to Mr K for a perfect execution}.

A Mum in London

A delicious mushroom ragout on bread, 
perfect for a brunch or a late night snack. 

It just takes 20 minutes to prepare, 
and it's perfect with a glass of chilled white wine. 

Ingredients 

2 large Portobello mushrooms cut into eights 
150 cream 
100ml Madeira wine (sweet) 
50g finely diced shallots 
40g spreadable 
50ml vegetable oil 
2 garlic cloves finely chopped 
2 slices of sourdough bread (toasted) 
1 tsp picked thyme leaves 
1tbsp chopped chervil 
10 turns of milled pepper 
2g salt

A Mum in London

Cook Me

1. Put a medium frying pan on medium heat, 
add the oil and then, when it is hot, add the spreadable until it melts.

2. Add in the mushrooms and season with the salt and pepper. 

Cook the mixture for 5-8 minutes without stirring it so they start to caramelise  
before adding in the shallots, garlic, and thyme.

3. Cook this for 3-4 minutes then add the Madeira wine.  

Reduce by 2/3 before adding in the cream. 
Reduce this by half and then add the chives and sorrel leaves. 

4. To assemble, place the toasted sourdough onto the plate, 

spread with spreadable and put the mushrooms on top. 

Bon appetit! 

Discover more Tom Aikens lactose free recipes at Lactofree.co.uk

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