serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
During my cooking career I have had the pleasure of working with some of the most inspiring and original people. 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.
Ingredients
- 8 garlic cloves, crushed
- 4 salad onions, trimmed and finely sliced
- 1 tbsp sea salt
- 200 g (6½ oz) fresh button mushrooms
- 100 g (3½ oz) fresh oyster mushrooms
- 150 g (5 oz) fresh shiitake mushrooms, stems discarded
- 100 g (3½ oz) fresh Swiss brown mushrooms
- 125 g (4 oz) unsalted butter, roughly chopped
- ½ cup extra virgin olive oil
- pinch of cracked white pepper
- ½ cup dry white wine
- 100 g (3½ oz) fresh enoki mushrooms
- 100 g (3½ oz) fresh black cloud ear fungus
- ½ cup roughly chopped flat-leaf parsley
Serve as part of a banquet for 4–6
Instructions
- Place garlic, onion and salt in a heavy-based pan. Cover with all the mushrooms except enoki and cloud ear fungus. Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.
- Add wine and remaining mushrooms, stirring to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender. Stir in parsley and serve.
premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
During my cooking career I have had the pleasure of working with some of the most inspiring and original people. 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.
