There’s a new stall owner in the market who specializes in mushrooms and fresh herbs. She doesn’t seem to have a following yet, though her products are fresh, beautiful and reasonably priced. When my regular stall owners are distracted, I dart over to her stall to give her some business.
My original idea was to buy Paris mushrooms to saute and eat with our teriyaki steaks http://atomic-temporary-17826715.wpcomstaging.com/2012/06/19/teriyaki-rib-steak-with-wax-beans/. However seeing the great selection of mushrooms, I decided to make a mushroom ragout and share some with the Parrets.
This can be a satisfying vegetarian lunch with a fresh baguette and good butter. It also makes a good side dish for steak with a green salad.
But then, it seems that no matter what you cook, it offends someone 🙂
Market Mushroom Ragout
4 cups of mushrooms (girolle, Paris, plerote, shitake), stemmed, rinsed and drained
1 leek, thinly sliced
3 tbsp butter
1 red bell pepper, diced
2-3 cloves garlic, chopped
1 tbsp fresh thyme leaves
1/2 cup white wine
Salt and pepper
1 1/2 tbsp flour
Parsley, chopped
Cut the mushrooms into thick slices or quarters or both. Set aside.
Saute the leek in the butter until wilted. Add the bell pepper, garlic, thyme leaves and continue to saute until the pepper is tender.
Add the mushrooms and cook on high flame for about 5 minutes, boiling away some of the liquid. Add the wine, salt and pepper and continue to cook for another 5 minutes.
Stir in the flour and cook until the sauce thickens, about 3 minutes. Add the parsley and serve.
Reblogged this on Negeri Dongeng Remaja and commented:
mushroom.. mushroom.. I love mushroom :9 *read with Sokka’s accent* 😀
Thank you Sharon.
you’re welcome 😀
nice blog (y)
YUM! looks really good… now i am hungry haha. keep up the good work!
Thank you Brit.
Excellent ragout! I just love mushrooms, yum!
Me too Sibella 🙂
The Peppers are priceless ! and the mushrom ragout get’s my vote too !
Thanks Claire.
Your ragout looks delicious! Are there chanterelles in the ragout too?
Thank you Tessa. The chanterelles are called girolles in French.
That photo of the peppers is ridiculous… Those mushrooms look amazing, you must have access to so many where you are! Most of those would be ridiculously expensive here, so I tend to stick to normal, button or chestnuts… happily, chestnuts are SO nice.
Yes, but you won’t know how nice the others are unless you try them Frugal. The peppers are great!
I know :(. Perhaps if I find a good supplier of them I’ll give them a go 😀
Beautiful. You really do have the best markets too.
Thank you Greg. You should see the one in Niort, Vendee.
Girolles in butter with garlic are to die for 😉
Everything in garlic and butter is to die for Mad 😀
…oh yes, of course!
My kind of dish and easy to prepare.
I like that too Karen 🙂
This recipe looks awesome!
I’m always looking for more mushroom recipes!
Bonnie
http://www.recipeshappen.com
http://www.facebook.com/recipeshappen
Thank you Bonnie.
We have a mushroom vendor at our market as well. I simply can’t refrain from the Porcinis when he has them and the chanterelles are a close second. This looks delightful.
When I see the mushrooms, I want them all!
This looks wonderful. You’re right; this would be a great side dish for steak! Book marking this for next time.
Thank you second serving 🙂
Beautiful ragout and am still chuckling over the peppers….eeek!
Those vegetarians are vicious 😀
Gorgeous ragout ! I am thinking pasta sauce!
And an inspired thought it is!
Pingback: This Week, I’ve Been Mostly Eating… | Priceless Paintings from W7