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Italian mushroom ragout

Kylie Kwong from Kylie Kwong Heart and Soul
Fungi-lovers will enjoy Kylie Kwong's Italian-inspired side dish, made using an unusual medley of mushrooms

Italian mushroom ragout

Method

1. Place the garlic, spring onions and salt in a heavy-based pan.

2. Cover with the button, oyster, shiitake and brown mushrooms.

3. Top with butter, olive oil and white pepper and place over a high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.

4. Add the wine and enoki and black cloud ear fungus, stirring to combine.

5. Reduce the heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender. Stir in the parsley and serve at once.

Cooks Notes:
"During my cooking career I have had the pleasure of working with some of the most inspiring and original people." Says Kylie. "How I loved my time working with Stefano and Franca Manfredi in their very special, small, intimate, intense kitchen at The Restaurant Manfredi. To me, this scrumptious mushroom recipe symbolises the Manfredi family: down-to-earth, full of substance, elegant, vibrant and comforting. This ragout is delicious simply served with crusty bread, or as a side dish to accompany roasted poultry or meat. You should be able to get most of the mushroom varieties in leading supermarkets and selected fruit and vegetable stores. If you can't find them all, just use a selection of what's available."

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Serves: 4-6 as part of a banquet

Prep: 15 min
Cook: 15 min

Ingredients
8 garlic clove, crushed
4 Spring onions, trimmed and finely sliced
4 tsp sea salt
200g button mushrooms
100g fresh oyster mushrooms
15g fresh shiitake mushrooms, stems discarded
100g fresh brown mushrooms
125g unsalted Butter, roughly chopped
110ml extra virgin olive oil
pinch of cracked white pepper
110g dry white wine
100g fresh enoki mushrooms
100g fresh black cloud ear fungus
120g flat-leaf parsley, roughly chopped