Recipes

Porcini Ragout

Serves 4 pax starter portion

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

Method
Make the Ragout:
1. Cut Porcini into cubes
2. Heat a pan until very hot ñ Add the Butter
3. Fry Porcinis very quickly and deglaze with Chardonnay
4. Pour into a sieve to drain, retaining the juices drained off, and set aside
5. In a medium size saucepan, sautÈe the chopped onions in Butter until glassy but not browned
6. Add the chopped Garlic and fresh Thyme
7. Add the Chicken stock and the drained juices from the porcinis and bring to the boil
8. Lastly, add porcinis and bring to the boil again,
Season with Salt and Pepper to taste, set aside and keep warm.
9. 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
1. In a deep, heated bowl, place a portion of Porcini Ragout.
2. Place a Chive Crouton on top and garnish with whole Chives or fresh Rocket leaves