Ingredients

4-6.1 Porcini Mushrooms (Large)
250 g Butter (For frying mushrooms and onions)
200 ml Chardonnay
2 Medium Onions, chopped
1 Clove Garlic, chopped
A few Springs Fresh Thyme (Tied in a bunch for easy removal)
200 ml Chicken stock
Salt and pepper to taste
4 Slices Bread for croutons
Chives chopped

Serves 4 pax starter portion

Method

Make the Ragout:

Cut Porcini into cubes
Heat a pan until very hot ñ Add the Butter
Fry Porcinis very quickly and deglaze with Chardonnay
Pour into a sieve to drain, retaining the juices drained off, and set aside
In a medium size saucepan, sautÈe the chopped onions in Butter until glassy but not browned
Add the chopped Garlic and fresh Thyme
Add the Chicken stock and the drained juices from the porcinis and bring to the boil
Lastly, add porcinis and bring to the boil again,
Season with Salt and Pepper to taste, set aside and keep warm.
Punch out 4 rounds of bread, or triangles and fry in Butter till golden brown, drain on paper towel and sprinkle with chopped Chives.

Serving

In a deep, heated bowl, place a portion of Porcini Ragout.
Place a Chive Crouton on top and garnish with whole Chives or fresh Rocket leaves