Wild Mushroom Artichoke Ragout
Yield: 6 people
- 6 hearts artichoke
- 1/2 cup lobster or tyrumpet mushrooms
- 1/2 cup shiitake mushrooms
- 1/2 cup porcini mushrooms (dry) soaked in hot water
- 1/2 cup oyster mushrooms
- 1/2 cup domestic mushrooms
- 1/4 cup shallots
- 1/4 cup roasted garlic puree
- 1/4 bunch thyme picked & chopped
- 1/4 bunch basil chiffonaide
- 1/4 teaspoon black peppercorns ground
- 1 cup red wine
- 1/4 teaspoon salt
- 1/2 bunch Enoki mushrooms
- In a large very hot skillet sauté mushrooms.
- When mushroom brown add artichokes, shallot, garlic puree, thyme & and saute for 2 minutes
- Add red wine, black pepper, & salt. Reduce by half and add basil.
- Serve immediately.