A delicious and rich vegetarian recipe for Mushroom, Chestnut and Artichoke Ragout. Recipe produced by AGA Demonstrator Penny Zako.
50g dried porcini mushrooms – soaked and drained (reserve 150ml of the soaking liquid)
300g mixed fresh mushrooms – sliced and kept whole
1 jar grilled artichoke hearts
100g cooked chestnuts – chopped roughly
1 onion – diced
1 tbsp. chopped thyme
1 garlic clove - chopped
1 tbsp. vegetable oil
2 tbsp. flour
4 tbsp. white wine
300ml vegetable stock
150ml double cream
1. Heat the oil in a large sauté pan and fry the onion, garlic, mushrooms and the thyme. Once the onions start to colour move to the simmering plate and add the flour cook for a minute; then gradually add the wine, reserved soaking liquid and then the stock.
2. Stir in the cream and milk and cook until thick and velvety now add the chestnuts and artichoke hearts.
3. Heat through and serve with a steamed rice.