The woody flavours in this stew make it a perfect side or accompaniment to a chicken breast or steak.

Wild Mushroom Ragout

The wild mushrooms are fantastic in this ragout but you can also use exotic cultivated mushrooms from the supermarket. Shiitake, enoki and shimejii mushrooms work well together and are available from most high end stores. If you don’t have anywhere local selling wild mushrooms check out Mrs Tee’s Wild Mushrooms. She also runs some foraging course in the New Forest area which look like good fun.

Ingredients

• 250g wild or cultivated mushrooms, cleaned
• ½ cup coconut milk
• 3 garlic cloves, minced
• 2 shallots, finely diced
• 2 teaspoons balsamic vinegar
• ¼ cup chopped fresh flat-leaf parsley
• olive oil
• knob of butter
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon sea salt

Instructions

1. Slice any larger mushrooms so that they all are roughly the same size.
2. Put a pan on a medium-high heat. Add a glug of olive oil and the butter to a pan. Let the butter melt to a light golden-brown.
3. Add all the mushrooms to the pan and sauté for around 5 minutes until soft, stirring occasionally.
4. Add the garlic, shallots and balsamic vinegar and sauté for 2 to 3 minutes until tender. Season lightly with sea salt and pepper to taste.
5. Stir in the coconut milk and half the parsley. Let the mixture cook for another 2-3 minutes, allowing the sauce to thicken. Check for seasoning.
6. Serve in a bowl as a light snack or spoon over meat. Sprinkle the remaining parsley over the ragout.

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mushrooms Ragout Wild