A couple of weeks ago, I did a cooking demonstration for the Ladies Christmas event at church. Was a little nerve wracking, as I’m not a tidy cook and being touted as a Masterchef was a bit daunting. Talk about high expectations lol.
I was asked to prepare the entrees – went with Fricos with Mushroom Ragout (or in other words… cheese crisps with mushroom stew). Have had a few people ask me for the recipe, so here tis…
- parmesan cheese
- olive oil
- 1 medium onion sliced
- 2 cloves garlic, thinly sliced
- 100g button mushrooms
- 4 large portobello mushrooms
- handful dried shiitake mushrooms
- 1 cup red wine or stock
- salt & freshly ground black pepper
Grate cheese. Spread a tablespoon of the cheese thinly in a circle on lined baking tray. (If they’re too thick they’ll be chewy rather than crisp). Bake 180°C about 4-5mins till golden, drain on paper towels. Soak dried shiitake mushrooms for 30mins in warm water. Slice all mushrooms, onion and garlic.
Heat a large saute pan with enough olive oil to coat the bottom of the pan. Add the mushrooms and saute until they are golden brown, about 5 mins. Add the onion and the garlic and saute until the onions soften, about 5 more mins. Season with salt and pepper. Carefully add the wine/stock and cook until it reduces by 3/4. Check seasoning and serve.
Layer crisps with mushroom ragout. Serve with sour cream or creme fraiche, chopped sun dried tomatoes and sauerkraut.