Well this is the first recipe I have tried from Tobie Puttocks book Cook Like An Italian and I am very happy, it was delicious.
I love buying mushrooms at the farmers markets, they have so much flavour and the textures are perfect (nothing like what you find in the supermarket). So when we saw the recipe for mushroom ragu I knew it was a must.
You start by melting butter and cooking prosciutto (can easily be left out) with the mushrooms which are chopped into large pieces. I used a mixture of mushroom types. Once this has cooked for 5 minutes or so you put it in a bowl to rest before returning to the pan with all the juices and adding garlic and shallot. Finally add some vegetable stock and fresh oregano and leave to simmer for about 20 minutes. When serving mix through butter and parsley.
We served with a polenta and semolina mix that I cooked on the stove top for about 40 minutes, adding some parmesan and butter right at the end.
I also roasted some carrots and steamed some beans to serve.
I adore mushrooms and this is the perfect way to eat them. It was so delicious and all about the mushroom.