"Dear Maynard, Benedict & Freya
You are all fantastic. Thank you for making this such a memorable experience, thoroughly enjoyable, fun; instructive, informative and immensely worthwhile! I shall tell all my friends about it and broadcast your great works. I love your work ethic, methodology, teaching skills and above all your sense of humour when needed. Very best to you all. Hope to see you in Grenada!
Lesley Ann Seon
Grenada
October
Walnut Grove Recipes
Wild Mushroom Ragout with Griddled French Bread
Serves 2
- 150g mixed wild mushrooms
- 3 tbs chopped fresh chives
- 4 slices large baguette
- 150ml cream
- 100g of butter (approx)
- 1 clove garlic, crushed
- 75ml white wine
- Roquette for garnish
- salt & pepper
Method
1. Heat a cast iron griddle pan to a medium heat, butter both sides of the baguette (cut on the diagonal) and fry on the griddle until golden brown, turn over and repeat on the other side. Put to one side and keep warm in a very low oven.
2. Clean mushrooms with either a small brush or under cold water to remove any grit. If washing with water do not allow the mushrooms to soak up excess water. Cut the mushrooms in half, or if large mushrooms cut to the size of half a button mushroom.
3.Heat a large heavy based frying pan until very hot, add a knob of butter, crushed garlic and the wild mushrooms.
4. When the mushrooms are nearly cooked add the white wine, cook until the wine has reduced to nothing, add the cream and reduce to sauce consistency. Add chives and season with salt & pepper to taste.
5. Place wild mushrooms on the griddled toast and serve with fresh roquette or green salad.
Serving Suggestions
Makes a lovely lunch, or you could do a smaller portion for a starter.
Advanced Preparation
Needs to be cooked to order, mushrooms can be cleaned ahead of time.
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