Recipe: Fun with fungi in the kitchen
MUSHROOM, shroom, mushy - whatever you call them, fungi has plenty of names, comes in many different variations, shapes, sizes and flavours and is also diverse and available all year round.
One lucky day off throughout our My Kitchen Rules experience, we did a sneaky cooking school at Fratelli Fresh in Sydney, which was about 500m from where we were staying - shhh, don't tell anyone.
The cooking school and demonstration was very simple but simple is always best. It was here we created a delicious mushroom ragout but we made it with fresh gnocchi. It was a great experience and a fun morning.
Mushroom ragout can be used tossed through some gnocchi, for brekkie on a thick slice of toasted sourdough or even through some fresh pasta.
How do you like your mushrooms? Mushrooms have a beautiful earthy flavour but it's also what you put with them.
This week we have included a ragout recipe that you mix with some homemade pasta - it's a favourite with us. Try this at home this weekend, it will keep you warm.
600g of button or mixed mushrooms
2 tbs of unsalted butter
1 tbs of coarse milled black pepper
½ tbs of salt
1 tbs of dry thyme or 6 sprigs of fresh thyme
½ bunch of chopped fresh parsley
¼ - ½ cup of cream
300g 00 flour
Pinch of salt.
METHOD: Place flour, eggs and salt into a food processor until just combined, don't overwork it. Add water if too dry.
Knead for about 10 minutes until smooth and elastic. Allow to rest for 30 minutes, then roll out using a pasta machine and slice into about inch-wide pieces.
Meanwhile, place mushrooms, butter, pepper, salt and thyme into a pot and cook down mushrooms into a ragout. Add cream and fresh parsley and heat through.
Cook pasta to order in boiling salted water for three minutes, drain, then stir in mushroom ragout mixture.
Top with shaved parmesan and fresh thyme leaves.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.