Chef Tracy Hirst's signature dish of Mushroom Ragout. Picture: Campbell Scott
TRACY Hirst at Gillian's Garden Cafe (999 Stanley St East, East Brisbane; ph 3391 1001) shares her recipe for mushroom ragout.
--- MUSHROOM RAGOUT
- Serves 6
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Skills needed: Basic
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2 tbsp olive oil
100g golden shallot, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
100g enoki mushrooms
100g shimeji mushrooms
100g grey ghost mushrooms
100g field mushrooms, sliced
150ml cream
4 sprigs thyme
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Heat olive oil in frying pan and sweat the shallots and garlic for about five minutes over a medium-high heat.
Add the mushrooms and saute for two minutes. Add the cream and picked thyme leaves. Season to taste.
Reduce to sauce consistency.
May be served on toasted rye with crumbled goats cheese over the top.
*** CHEFWATCH
1 "At Gillian's Garden, we like to serve the mushroom ragout on toasted sourdough brushed with garlic infused olive oil," chef Tracy Hirst says.
2 "Try this topped with quenelles of Gympie goats curd and torn basil, drizzled with orange infused olive oil," she recommends. "It also makes a beautiful earthy accompaniment for a char grilled rib fillet."
3 If you're making risotto, you could also try this ragout, stirred through a vegetarian risotto and sprinkled with parmesan.
4 "It's also nice used to fill small tart shells," Tracy says. "Top with a spoonful of herb mascarpone and serve as a canape."
---- Want the recipe for a signature dish at your favourite restaurant? Send your requests to couriermail@taste.com.au
