Italian mushroom ragout
1 can of small dark mushrooms
1 can of white mushrooms
1 can of shiitake mushrooms
1 can of king oyster mushrooms
3 tbsp of chopped garlic clove
olive oil
½ dl white balsamico
100 g butter
chopped broad-leaved parsley
flake salt and freshly-ground black pepper
There is no need to chop the small mushrooms, but the large king oysters are cut into thin slices and the mushrooms are cut into four pieces so that the ragout contains different sized pieces of mushroom.
Add a generous squirt of olive oil into a wok dish. Brown the chopped garlic and harder mushrooms for a few minutes. Add the balsamico and the softer mushrooms. After five minutes, add the butter in large knobs. Let the butter melt and mix, and season with salt and pepper. Finish with chopped parsley.
The mushroom ragout can be served with freshly toasted bread as
an appetiser, from small crustades as a cocktail snack, or together
with grilled fish. Also functions as a pasta dressing.