Pine Mushroom Ragout
· By John Innes
Pine Mushroom Ragout
A firm favourite in our household during pine mushroom season, there is always an abundance within the pine forests around the Limestone Coast.
Remember the number one rule of mushroom picking – if you can’t identify it, leave it behind. So, unless you’re a seasoned pro when it comes to hunting mushrooms, please leave it to the professionals.
Method:
Place a saucepan over high heat, add the butter followed immediately by the mushrooms and cook for 5 to 7 minutes, until coloured and most of the liquid has reduced. Season then add the garlic and herbs, continuing to cook for another 2 minutes. Add the wine, cooking until it has reduced by half. Add the stock and parmesan husk, bring to the boil, and reduce.
We like to serve this with ricotta gnocchi, or fresh pappardelle with a good sprinkle of parmesan on top.
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Ingredients
2 tablespoons of butter
200 gm pine mushrooms, cleaned and sliced
4 garlic cloves, finely chopped
A handful of fresh sage
2 fresh bay leaves
100ml dry white wine
150ml brown veg stock
Parmesan husk
Salt and pepper for seasoning
A firm favourite in our household during pine mushroom season, there is always an abundance within the pine forests around the Limestone Coast.
Remember the number one rule of mushroom picking – if you can’t identify it, leave it behind. So, unless you’re a seasoned pro when it comes to hunting mushrooms, please leave it to the professionals.
Method:
Place a saucepan over high heat, add the butter followed immediately by the mushrooms and cook for 5 to 7 minutes, until coloured and most of the liquid has reduced. Season then add the garlic and herbs, continuing to cook for another 2 minutes. Add the wine, cooking until it has reduced by half. Add the stock and parmesan husk, bring to the boil, and reduce.
We like to serve this with ricotta gnocchi, or fresh pappardelle with a good sprinkle of parmesan on top.
