They were in the "Reduced Price" aisle, so needed to be cooked relatively quickly. We already had mushrooms in the fridge, but I can't look a cheap mushroom in the mouth; this evening, I turned my kitchen into a mushroom processing factory. First, I cleaned and sliced 2kg of mushrooms (as I said, we already had some). Then I divided them up and started cooking.
I chopped 5 onions, crushed 6 cloves of garlic, added 800g of mushrooms and made base. That should make 4 or 5 containers for the freezer (it's still cooling, so I haven't dished it up yet). Another 350g of mushrooms went towards making "Mushroom Duxelles", a type of pate (recipe later).
The balance of the mushrooms went towards making Mushroom Ragout. This recipe is based on one from Sue Kreitzman which was published in a Sainsbury Supermarket cookbook. I haven't seen the cookbook for at least 3 years, couldn't find it when I looked, so cooked this from memory. It makes 2 pints, for a total of 14 WW points. I usually freeze half for later.
This works well as a sauce over pasta (I use tagliatelli), as a filling for a vegetarian lasagne or as the basis for a quick, creamy mushroom risotto.
makes 2 pints or approximately 8 servings
Olive oil spray
1 onion, chopped
750g mushrooms, sliced
20g dried porcini mushrooms
1 x 400g/14oz can evaporated semi-skimmed milk (skimmed would be better, but I can't get it)
300ml/1/2 pint skimmed milk
30ml/2 tablespoons brandy
1 heaped tablespoon dried mustard
25g corn flour
25g/1oz freshly grated parmesan cheese
Pepper in a grinder
- Start by preparing the dried mushrooms. Put them into a bowl, cover with hot water (approximately 100ml/4 fl oz) and set aside. They will need approximately 15 minutes to reconstitute.
- Spray a large saucepan or wok with the olive oil spray and heat.
- Gently fry the onions until soft.
- Stir in the fresh mushrooms (yes, all of them), pour over the brandy, add a splash of water and gently fry the mushrooms until they make water. Turn up the heat and reduce the mushroom water by approximately two thirds.
- Drain the dried mushrooms through a sieve, collecting the liquid in a measuring jug. (I use a coffee filter for this - it catches any grit.) Chop these mushrooms and add them to the saucepan. Measure the mushroom liquid and top it up to 300ml/half a pint with the skimmed milk.
- In a small bowl, combine the dried mustard, corn flour and sufficient of the milk/mushroom liquid mix to make a paste. Stir it into the balance of the milk mixture. Ensure it is well combined.
- Add the milk mixture and evaporated milk to the mushrooms in the pan. Stir well. Bring to the boil and simmer for 10 minutes, stirring occasionally.
- Just before serving, stir in the parmesan cheese and grind over some pepper. Once the cheese has been added, don't reboil the sauce as it may curdle.