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://cookinginsens.wordpress.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
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.