Wild Mushrooms and Courgettes Ragout
Recipe by Anthony Hoy Fong – https://twitter.com/AnthonyHoyFong
[ I n g r e d I e n t s ]
200 grams Swiss brown mushrooms, quartered
150 grams white button mushrooms, sliced
200 grams assorted exotic mushrooms (e.g. shiitakes, oysters, trumpets)
2 each courgettes, diced
1 each red capsicum
½ cup onion, diced
1 T red wine vinegar
1 tsp sugar
2 T extra virgin olive oil
1 T unsalted butter
4 cloves garlic
1 teaspoon fresh thyme leaves
1 T crumbled feta cheese
1 tsp kosher salt
½ tsp fresh ground black pepper
1 T chopped parsley, garnish
[ m e t h o d ]
Begin by making the sauce. Set a large pan over medium-high heat. Coat with olive oil and add 1 clove of garlic, onion and capsicum. Season with salt and pepper and saute until wilted – about 8-10 minutes. Add vinegar and 1 cup of water. Transfer to a blender and puree until smooth. Keep warm.
Wipe out pan and set back over high heat. Cook mushrooms first. In a dry pan add mushrooms and allow to sit. Working in a dry pan, chars the mushrooms and intensifies their flavour as it simply cooks out the existing moisture in them. Allow to sit for 2-3 minutes then turn and cook undisturbed for 2-3 minutes again. Once mushrooms are well charred season lightly with salt and pepper then remove from pan and set aside.
To the pan add remaining olive oil and saute zucchini over high heat. Do not move vegetables too much either as you want to char the vegetables well – gently turn vegetables occasionally until well coloured – about 6 minutes. Add garlic, thyme and season with salt and pepper. Return mushrooms to pan and gently toss together to warm through and allow flavours to meld. Add butter,
toss to melt and coat the vegetables then remove pan from heat.
Serve on top of red pepper sauce and garnish with crumbled feta and chopped parsley. Serve with a side of pasta, steamed rice, or your favorite steamed grains (like bulgur or quinoa)!