Mushroom ragout
Ingredients
- 30ml (2 tbsp) olive oil
- 30ml (2 tbsp) butter
- 300g porcini mushrooms
- 10ml (2 tsp) sherry vinegar
- 45ml (3 tbsp) fresh cream
- 15ml (1 tbsp) chives, finely chopped
- salt, to taste
Instructions
1
Heat the oil in a large frying pan over medium heat. Add the butter and, when melted, add the mushrooms and sauté until caramelised.
2
Add the sherry vinegar and reduce right down.
3
Add the cream and chives, and season with salt.
