Mushroom Ragout with Millet

SERVES 2PREP COOK

mushroom ragout

.5oz

dried porcini mushrooms

1.5cups

boiled water

4tablespoons

olive oil

1large

white onion, finely chopped

3cloves

garlic, finely chopped

½teaspoon

ground cumin

½teaspoon

celery salt

8oz

mixed wild mushrooms, cleaned

1tablespoons

plain flour

¼cup

vegan dry sherry

  1. Soak the porcini in boiled water for 20m. Drain and reserve liquid. Set aside.

  2. In a large pan over medium heat, add olive oil to cook white onion until soft and translucent (15m).

  3. Add to cook garlic for 4m. Add to cook and celery salt for 1m.

  4. Add to cook porcini mushrooms for 2m.

  5. Add to cook mixed wild mushrooms for 4m. Cover and cook for 5m.

  6. Stir in plain flour and cook for 1m. Add to simmer porcini liquid and dry sherry for 20m, covered.

  7. Taste and season with salt and pepper.

millet

1teaspoons

olive oil

1cup

millet

¼teaspoon

ground cumin

2cups

vegetable stock

¼

lemon, juiced

2tablespoons

fresh parsley, chopped

1tablespoons

olive oil

  1. In a medium pan over medium heat, add olive oil until warmed. Add to cook millet for 2m.

  2. Add to cook ground cumin for 1m.

  3. Stir in vegetable stock. Bring to a boil. Reduce heat to low. Simmer covered until stock has been absorbed (25m).

  4. Remove from heat. Using a fork, mix in lemon juice, fresh parsley, and olive oil.

½

lemon, zested

2-3tablespoon

fresh parsley, chopped

  1. 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.

  2. Garnish with lemon zest and fresh parsley.