for 4 people

Mushrooms

	olive oil for frying
200 g	king oyster mushrooms, finely chopped
150 g	oyster mushrooms, torn into pieces
½ tsp	salt

Ragout

1	onion, finely chopped
1	garlic clove, squeezed
15 g	dried porcini mushrooms soaked, washed thoroughly, drained
½ tbsp	sugar
1 dl	white wine
2 dl	puréed tomatoes
3 dl	water
25 g	butter, cut into pieces
2 pinch	nutmeg
½ tsp	salt
a little	pepper

How it's done

Mushrooms

Heat a dash of oil in a non-stick frying pan. Fry the mushrooms for approx. 3 mins. per portion. Remove, season with salt and set aside.

Ragout

Heat a dash of oil in the same frying pan. Add the onion and garlic, sauté for approx. 2 mins. Chop the soaked porcini mushrooms, add them together with the sugar, pour in the wine, and reduce completely. Pour in sieved tomatoes and water, simmer for about 5 mins. Add the reserved mushrooms, simmer for about 5 mins. Add the butter, mix, season.

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