Mushroom mania
I have always been a lover of mushrooms, they come in a huge variety of varieties and each have their own distinct characteristics and flavours that can really give a big boost to almost any dish. Though their bodies mostly consist of water (hence the drastic shrinkage during cooking), many varieties contain lots of fibre and protein as well as minerals such as iron and potassium. Though the wilder mushroom varieties are said to contain far more robust flavours than the cultivated varieties, there’s quite a bit of choice for the average supermarket shopper. For a strong mushroom flavour in soups and broths, the use of dried porcini and shiitake mushrooms which have been rehydrated can give a boost, and supermarkets these days tend to stock everything from enoki to shiitake on their shelves.
The only thing to beware of with mushrooms is their delicate texture - overcooking will either make them make them horribly rubbery or render them completely textureless to the point of disintegration (neither being a desired result!). Be wary also that the size of your mushroom will also play a part in cooking time, the thinner/smaller you have chopped or sliced them, the shorter the cooking time will be!
I know that I’m due to blog that chocolate sauce, but since the lovely Kalyn from Kalyn’s Kitchen gave me the chance to host Weekend Herb Blogging this week, I thought I’d dedicate this week’s posts to herbs and veggies in order to get my blog ‘in the mood‘ for it 
And what better way to start than with my new favourite mushroom dish! This was the first thing that I cooked out of my Marie Claire ‘Comfort‘ cookbook and I have to say that just this one recipe has made me glad that I decided to buy this book. It is rich and full of the earthy mushroomy flavour that I love, and when served on a slice of thickly sliced and toasted sourdough and topped with a poached egg, makes for the perfect lunch or dinner!
It’s not exactly a quick recipe so if you’re looking for a 5 minute meal for dinner, this isn’t the one to choose. However, it IS one of the dishes that can be made beforehand and just zapped in the microwave before serving, and I find that the flavour is even better after an overnight stay in the fridge.
The round-up for Weekend Herb Blogging will be up on Sunday, so make sure that you’re entries are up before then You can email me the link to your entry (along with your name, blog name and the name of the recipe) to chipmunksneeze [at] hotmail [dot] com anytime from the 21st May till the 26th May!
Mushroom Ragout
(from Marie Claire ‘Comfort‘)
Ingredients
10g dried porcini mushrooms
2 tbsp olive oil
1 brown onion, diced
4 garlic cloves, finely chopped
2 slices of bacon, finely chopped
500g mixed fresh mushrooms (such as Swiss brown, shiitake, morels and field, with the stems removed)
250mL red wine
2 tbsp tomato paste
1 tbsp corn starch
To serve:
2 handfuls flat-leaf (Italian) parsley, roughly chopped
50g shaved pecorino cheese, or
4 poached eggs
4 thick slices of brioche or sourdough
1. Rehydrate the dried porcini mushrooms with 250mL of boiling water and allow to soak for 15 minutes. Meanwhile, heat the oil in a saucepan over medium heat and add the onion, garlic and bacon and cook for 5 mins or till the onion is soft and transparent.
2. Thickly chop the fresh mushrooms and add them to the saucepan and sauté for a minute, then strain the rehydrated porcini mushrooms and add the liquid to the pan. Finely chop the porcini mushrooms then add them to the pan along with the wine, tomato paste, salt and pepper. Reduce the heat and cover the pan with a lid and simmer for 30-40 minutes, or till the mushrooms have cooked and all the flavours are well combined.
3. Put the corn starch in a small bowl with 3 tbsp of water and stir till dissolved, then add to the pan and stir till the mixture has thickened. Remove the pan from the heat and sprinkle chopped parsley on top. Toast the brioche/sourdough and place some of the mushroom ragout on top, then either sprinkle some shaved pecorino on top or a hot poached egg and enjoy!
Technorati Tags: mushrooms, ragout, stew, easy meals, weekend herb blogging
P.S. Thanks to all those who wished me luck with my studies I’m struggling to find time to do much other than hitting the books and am worried sick about my exams, so your well wishes were very very very much appreciated Aww, I love you guys!
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Comments
Ellie, I am a huge fan of mushroom, too! Your ragout is so good for anytime of the day, not only breakfast.
Good luck for your exam. Is it early since I still have two more weeks of teaching left? (Then hooray, holiday. less work!).
This does look wonderful, and I see you are right on top of things for WHB. Good luck on the exams. I also have just two weeks of teaching left, really only 9 days since there’s one holiday in there. Excuse me while I run outside and shout HOORAY.
The ingredient list just seals the fate … this has got to be a winner and a keeper. I think a double recipe would be perfect … then there’d be left overs for that late night snacking that always goes with studying.
All the Very Best on the exams!!!
This sounds fantastic and I have a box of mushrooms, (oysters, shiitakes and kings) that are just calling out to be used in this dish! And your eggs look perfectly done!
I never became a mushroom fan until I was an adult and found out there were more varieties than the canned ones my mom pawned off on us!
I am loving the idea of the poached egg oozing all over the mushrooms and bread! Looks delicious!
p.s. good luck with your exams! 
oooh I love mushies! Funny you should mention the Marie Claire Comfort book. It’s in the bargain bin for the social book club at work. I was trying to decide whether or not to get it. Maybe I will now
Good luck with exams and all. 
I share your passion for mushrooms. I get way too excited when I visit the mushroom lady’s table at the farmers’ market. This dish looks wonderful, Ellie, and reminds me of one I had last time I visited D.C. Thanks for giving me the idea to make it myself!
Mushrooms are such an easy way to dress up a dish. Right now my mom is picking morels out of her backyard in British Columbia, Canada. Lucky her!
This really does look like a perfect dish - breakfast, lunch or dinner! Looking at the photo I can almost feel the soft texture of the mushrooms against the egg, with the firm bread thrown in for good measure. Delicious!
Neil - Thanks for the luck it is really needed 
And this would make a great winter brekkie, warm and filling
Truffle - Hehehe, I’m glad you liked it 
Kat - Definitely a decadent one!
Anh - Thanks honey We’re early because our STUPID VC decided to get rid of consultation AND swotvac. Grrrrrr.
Bea - Aww shucks I actually slightly overcooked these as I prefer a runnier yolk, but they were still good
Kalyn - FREEDOM! Well, almost
Tanna - I’d definitely make a double quantity, as the lot was gone within 24 hours
Brilynn - Ooooh, I envy your mushrooms! I hope that you make it and love it as much as we did
Lis - A woman after my own heart!
Tarah - I hope you like it
Jasmine - Spot on
Peabody - Egads! I’ve never had canned mushrooms before and I hope I never have to!
Christine - Thanks hon
Freya - They make a fantastic combo And thanks for the luck!
Iling - Oh, I’d definitely recommend it, it’s a gorgeous little book!
Callipygia - LOL! I take it you like the sound of this dish
Susan - A fellow mushroom-lover! They’re so good for you and so versatile that I think they’re a must for the kitchen
Aimee - Lucky her indeed! What I wouldn’t give to be in her place!
Ari - It is a great dish, and making a big batch means that a simple zap in the microwave and you have a greath meal on hand
Mmmm, that looks delectable, I mean I’m usually a bacon and egg person and I think I’m going to do that before the season is out. Good luck with the exams!