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Wild Mushroom Ragout over Lamb’s Lettuce with Fresh Croutes

Food Network Canada
YIELDS
4 servings
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Ingredients

2
Tbsp butter
2
large shallot
2
cloves garlic, chopped
1
Tbsp pancetta, or lean bacon, finely, diced
4
fresh morel mushroom, washed, and, sliced
2
fresh shiitake mushroom, washed, stems removed, and, sliced
1
fresh Oyster mushroom, sliced
1
fresh portobello mushroom, washed, stem removed, and, diced
½
cup dry French Chardonnay
¼
cup chicken stock
2
sprigs fresh tarragon, chopped
juniper berries
crumbled goat cheese
salt
freshly cracked black pepper
1
baguette, sliced, thinly
butter, for frying
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Directions

Step 1

Melt butter in a large skillet on high. Add the shallots and garlic and toss for 2 minutes until soft.

Step 2

Add the pancetta/bacon and continue to toss for 2 minutes or until pancetta/bacon is golden.

Step 3

Add the mushrooms and cook on high heat 5 minutes or until soft. Add the stock, wine and berries. Season with salt and pepper and reduce heat to low. Simmer uncovered for about 10 minutes or until liquid is reduced by half. Remove juniper berries and add crumbled goat cheese and tarragon. Stir and remove from heat promptly. Thinly slice a baguette and lightly fry in butter.

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