Porcini Ragout - Chef Recipe by James Searby

Ingredients

40 g porcini mushrooms
3 cloves garlic
1 brown onion
10 g parsley
1 1/2 Tbs tomato paste
20 g Parmesan
1/2 cup cream
50mL red wine

Method

Rehydrate mushrooms in warm water, until just covered, wrap with cling film and set aside.

Once mushrooms are soft, strain and keep water, finely dice the mushrooms.

Saute the onions and garlic in oil.

Once browned, add in tomato paste and diced mushrooms.

Deglaze the pan with red wine.

Pour in 1 1/2 cups of the reserved mushroom water.

Reduce the liquid by half and then add in the cream and Parmesan.

Recipe provided by Silvester's Restaurant