Mushroom Ragu and Goat Cheese on Toast

Recipe by
Nico Rasile
Servings:
4
Prep Time
5
mins
Cooking TIme:
20
mins
Total Time:
25
mins
Difficulty:
**
*****

Ingredients

250g Paris brown mushrooms

10g tarragon cress

2g thyme

2g garlic chive

2 small shallots

10g parsley cress

4 large slices sourdough bread

200ml white wine

50g butter

Salt

Pepper

125g goat cheese

Method

  1. Place a large saucepan on low heat and gently warm the butter.
  2. Chop the shallot into small dice, and combine with the thyme and garlic chive into the melted butter.
  3. Slowly cook the shallots down.
  4. While the shallot mixture is cooking, chop the mushrooms and once the shallots are tender drop the mushroom in.
  5. Add in a pinch of salt and mix.
  6. Cook down until all the juice of the mushroom has evaporated.
  7. Once this is done pour in the wine and cook down until dry.
  8. Toast the sourdough bread to your liking.
  9. Mix though half of the tarragon and parsley into the mushroom ragu.
  10. Top the toast with the ragu, and using a small spoon flake on the goats cheese.
  11. Garnish the dish with remainder of the tarragon and parsley.

Minicrops ingredients used:

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Micro Tarragon

15g
£
2.50
2.50
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Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef