Mushroom Ragout with Millet |
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mushroom ragout
| .5 | oz | dried porcini mushrooms | ||
| 1.5 | cups | boiled water | ||
| 4 | tablespoons | olive oil | ||
| 1 | large | white onion, finely chopped | ||
| 3 | cloves | garlic, finely chopped | ||
| ½ | teaspoon | ground cumin | ||
| ½ | teaspoon | celery salt | ||
| 8 | oz | mixed wild mushrooms, cleaned | ||
| 1 | tablespoons | plain flour | ||
| ¼ | cup | vegan dry sherry |
Soak the porcini in boiled water for 20m. Drain and reserve liquid. Set aside.
In a large pan over medium heat, add olive oil to cook white onion until soft and translucent (15m).
Add to cook garlic for 4m. Add to cook and celery salt for 1m.
Add to cook porcini mushrooms for 2m.
Add to cook mixed wild mushrooms for 4m. Cover and cook for 5m.
Stir in plain flour and cook for 1m. Add to simmer porcini liquid and dry sherry for 20m, covered.
Taste and season with salt and pepper.
millet
| 1 | teaspoons | olive oil | ||
| 1 | cup | millet | ||
| ¼ | teaspoon | ground cumin | ||
| 2 | cups | vegetable stock | ||
| ¼ | lemon, juiced | |||
| 2 | tablespoons | fresh parsley, chopped | ||
| 1 | tablespoons | olive oil |
In a medium pan over medium heat, add olive oil until warmed. Add to cook millet for 2m.
Add to cook ground cumin for 1m.
Stir in vegetable stock. Bring to a boil. Reduce heat to low. Simmer covered until stock has been absorbed (25m).
Remove from heat. Using a fork, mix in lemon juice, fresh parsley, and olive oil.
| ½ | lemon, zested | |||
| 2-3 | tablespoon | fresh parsley, chopped |
Prepare two plates. In each plate, place a portion of millet to cover the base. Add a portion of mushroom ragout to top the millet.
Garnish with lemon zest and fresh parsley.