Unemployed girl cooks wild mushroom ragout

I am currently unemployed. For three glorious weeks (until I become employed again), I can get up when I want and do whatever strikes my fancy. Funny how when you cross that line into "grown up", "whatever strikes your fancy" rarely means "lie in bed all day eating jelly beans". Rather it means "get the laundry done on time for once, mend that pair of pants that have been sitting, torn, in the bottom of the closet for 3 years, and sort out all the crud at the bottom of the kitchen junk drawer into neat containers".

All that is totally okay because I got to make my own lunch today. Instead of grabbing takeaway, or reheating last night's left overs in the microwave and eating at my desk, I made an actual hot meal from scratch. And because Cakes works at home, he got actual hot lunch too.

Because last week was my final week at Law Firm #1, I got taken out a few times by lovely people for lovely lunches. At one of these lovely lunches I was taken to Normand's (fantastic menu by the way, and very reasonable for what you get) I and the woman I was with had both chosen our meals when we spotted the "mushrooms on toast" and decided, even though it was a main course, we would order one as an entree and split it to try. I commented that I couldn't see just creamed mushrooms on toast as a meal by itself. I was wrong! It was so terribly good, that I immediately regretted not ordering it (although, what I did get was lovely!). I thought to myself that One day, I'd come back and boldly order the mushrooms on toast for lunch and nothing else. Except maybe a glass of wine. Then I forgot about them.

Until today.

I was peering out the window at the grey and drizzly morning, pondering what to make for lunch today, when it struck me that creamed mushrooms on toast would be an ideal warm lunch on such a dreary day. It's warm and filling without being to heavy or creamy. Perfect for a light winter lunch. With a glass of wine and an adorable husband.

You do need a good thick bread to soak up all the creamy gravy. I bet it would also be lovely with the hot topping served in a fondue pot with baguette rounds and parfait spoons as a first course for a 4 or 6 person dinner party. Sort of a cross between a hotpot and a fondue.

(serves 4)

• 1/2 sliced onion
• 2 large cloves garlic, crushed
• 1 tablespoon butter
• 1 teaspoon ground sage
• 1/2 teaspoon cracked pepper
• 6 cups mixed sliced mushrooms (cremini, oyster, shitake)
• 1 tablespoon soy sauce
• 1 + 1/4 cup white wine
• 3 tablespoons flour
• 1/2 cup chopped fresh parsley
• 1/2 cup grated good quality Parmesan cheese
• 1/3 cup milk
• 1/3 cup cream

• fresh, crusty bread cut in very thick slices and toasted

In a large saute pan over medium-high heat, cook and stir the butter, onions, garlic and sage for five minutes, stirring occasionally. Add the mushrooms and pepper and continue cooking until the mushrooms start to cook down and get a bit brown.  Add the soy sauce. Shake up the flour with the wine and pour into the pan. Stir until sauce starts to bubble and thicken. Add parsley and Parmesan cheese (reserving a little cheese top sprinkle over the top of the plated servings), cook and stir 2 minutes more. Remove from heat, stir in milk and cream.

Serve the ragout hot atop fresh toasted bread and sprinkle with a little additional cheese.

Comments

[Liz]

Wow! What a great idea and your picture is pretty scrumptious too. I love mushrooms and yet rarely think to eat them in something by themselves. Thanks Lyn!

[Esther]

Hi Lyn,
Muhrooms can be more sumptuous with a typical Italian White sauce and Pimenton pepper. Mushrooms paired with toast can make a main meal with some crisp salad filling the platter, yea having it with some white wine can always make the meal going great

[emma]

Hi there - what a fabulous photograph! This reminds me of getting garlic mushrooms on toast at the pub when I'm in England! You're right- it's a super lunch dish. Creamed mushrooms sounds even better, though, so I am anxious to try it!
Emma
p.s. I took the liberty of linking you to my (brand new) blog!
(moderngirlskitchen.blogspot.com)

[Molly]

Beautiful photo, Lyn! And what a perfect winter recipe. Thank you, m'dear.

[Rachael]

Chubby Hubby is hosting DMBLGIT this month. Hint. Hint.

Lovely, beautiful photo. The steam! Amazing.

[stephen]

I'm betting on this photo in the DMBLGIT...just perfect...!

[stephen]

Hi Lex and congratulations on the DMBLGIT win! I happy to say "I told you so!"

[Kalyn]

Congratulations on winning DMBLGIT. I was quite excited because I was betting on you for the winner from the first time I saw your photo. Truly amazing.

[Ruth]

Congrats on winning DMLBGIT. Your photo is absolutely gorgeous.

[Lyn]

Stephen, Kalyn, Ruth,

Thanks fo much for the congratulations. I still can't beleive I won with so many fantastically talented photographers in the group!

[Marianne]

I was vainly Googling myself and came across this entry--that picture is gorgeous and I very well might make this for lunch tomorrow. So lovely.

[Kang]

Perfect photo! It looks very yummy! I wish I could make this kind of delicious food for my family. Thanks for sharing.