Mushroom ragout

One of my husbands favourite foods is mushrooms. So since I am about to take off and abandon him for over two weeks and fresh mushrooms are everywhere at this time of year  I thought I would make mushroom ragout.

I bought a container of chantrelle mushrooms and another with a mixture including portabello and oyster as well as the more common button mushrooms.

This recipe is quick and simple and just shows off the wonderful flavour of the mushrooms.



A pile of mushrooms roughly chopped (about 4 cups)
2 garlic cloves (mushrooms love garlic)
1/2 onion chopped
2 tablespoon of butter
1 tablespoon of olive oil
1 sprig of fresh thyme

Heat the butter and oil in a frying pan when the butter is foaming add the garlic and onion and as soon as the onion was softened stir in the mushrooms.

keep moving until the mushrooms have given off their moisture.  Then add salt and lots of fresh ground black pepper and the thyme.



Autumn on a plate


As soon as the moisture has cooked back into the mushrooms they are ready. This seems too easy, but it is so tasty and could be the main dish in a vegetarian meal or a side dish accompanying a grilled steak or in fact it went very well with cassoulet.



You should just smell them