I am making…
4. Toast & butter the Brioche, place onto plates.
Top with the mushrooms and finish with
MushrooM ragout
chopped parsley and even some shavings of
on Brioche
Parmesan or Pecorino cheese. This is great
served with crisp roast potatoes.
i need…
• 500g of mushrooms, choose a nice wide
selection, there are lots and lots available
at this time of year ( In the shops, as I am
not suggesting you go out and pick them
yourselves).
• 1 medium diced onion.
• Olive oil
• 2oz knob of chilled butter
• I good dash of red wine
• 2 teaspoons tomato puree
• 2 cloves of garlic crushed
• 4 thick slices of Brioche
• 1 bunch of flat leaf parsley, chopped.
What next…
1. Heat the oil in a sauté pan, good and hot. Add
the onions and the garlic cook these till the
onions begin to soften. Add the sliced mixed
mushrooms, allow to cook for a couple of
minutes while stirring.
2. Add a good dash of red wine, allow this to
reduce by at least half before adding a little
tomato puree.
3. Season, cut the chilled butter into little cubes
and stir into the pan away from the heat to
form a light flavoursome sauce.
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swansealife November 2009 127
ChrisKeenan_Nov.indd 127 19/10/2009 19:28:42
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