Cooking Mushroom Ragout

Last week I was contacted by Lactofree to see if I'd like to try out a recipe that chef Tom Aikens had designed for them using some of their Lactofree ingredients...
I'm getting to the point with PR requests where I pretty much always try to politely say 'thank you but no thanks'. It's hard at the moment to find time to update my blog and I've got loads of posts in draft form or waiting in my head to be written without feeling the pressure to write about a freebie that I've been sent... and this blog is my hobby; I don't want to turn it into another chore (got plenty of those)!
However... Rachel at Lactofree came back and said it was a no-strings-attached gift so I gave in and accepted.



The next day I got a very nicely packaged up bag with all the ingredients to make a mushroom ragout. It was quite a blessing really... I resist supermarket shopping - and our fridge was looking quite bare towards the end of the week, so Henry and I got down to it and cooked up the recipe pretty much straight away.



It was so simple and easy to make - mushrooms are Henry's favourite thing to cut... (he'll be cooking this on his own soon)!



Ooops - think you've got the knife the wrong way up Henry!





If you fancy making yourself a lovely supper or brunch - here is the recipe.

Mushroom Ragout - for 2

2 large portobello mushrooms cut into eighths
150ml cream (Lactofree in our case - which was very delicious)
100ml Madeira sweet wine
50g / 1 shallot finely diced
40g butter (Lacrofree spreadable)
50ml vegtable iol
2 garlic cloves, crushed
1tsp thyme leave
1tbsp chopped chervil
salt & pepper
2 slices of soughdour toast

Method:
1. Put a frying pan on medium head, add the oil and when it's hot add the butter/spreadable.
2. Add the mushrooms, season and then cook for 5-8 minutes without stirring so they slowly caramelize.
3. Add the shallots and garlic and cook for a further 3-4 minutes.
4. Add the Madeira wine and reduce by two thirds.
5. Add the cream and then reduce by half.
6. Add the chervil.
7. To assemble place the toasted sourdough onto a plate and put the mushrooms on top.



Here was my portion... I wish you could smell it rather than look at my slightly dodgy photo - it really was sumptuous. I'm not sure if that is the right word, but sounds like it should be.



Henry and Coco had theirs with rice, brocolli and a few beans from the garden... this is Henry dipping his beans into the creamy sauce.
All in all I was very impressed - it was a great veggie meal and I'm pretty sure it's going to become a new staple in this house - a good midweek dinner for everyone.
So thank you Lactofree - I'm very glad I accepted your gift!