• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, C, D
MineralsCopper, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20g butter

  2. 1 tablespoon olive oil

  3. 1 leek, sliced

  4. 1 clove garlic, sliced

  5. 400g mixed mushrooms (we used a combination of Swiss browns, Shimeji, and Oyster)

  6. 2 teaspoons thyme leaves

  7. 2 tablespoons port

  8. cup cream

  9. 1 tablespoon chopped parsley

  10. 8 thick slices of bread

  11. 1 tablespoon olive oil, extra

  12. 1 clove garlic, bruised, extra

  13. For the Parsley Puree:

  14. 1 bunch of parsley, leaves picked

  15. knob of butter

  16. pinch of nutmeg

Instructions Jump to Ingredients ↑

  1. Heat butter and oil in a frying pan. Add leek and garlic and cook until soft. Add the fresh mushrooms and thyme and cook for 3 minutes. Add port and let sizzle for 5 seconds, add cream and simmer for 3 minutes. Stir through parsley and season.

  2. Meanwhile, cut 8 circles from the bread. Heat the oil and the garlic in a frying pan. Add bread and cook on each side until golden.

  3. Divide the bread amongst 4 plates. Top with the ragout and another piece of bread. Serve with a dollop of the parsley puree.

  4. For the Parsley Puree:

  5. Bring a pot of salted water to the boil. Plunge the leaves into the water. Drain and place in a blender. Add the butter and nutmeg and process until smooth.


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