Wednesday, March 22, 2006

Mushroom Ragout with Scrambled Eggs

I picked up some fresh shitake, oyster, and white mushrooms at our little farmer's market this morning and lunch was mushroom ragout on toasted baguette with scrambled eggs. Simple, fresh food really is the best. I didn't have any white wine for the ragout so I used a squirt of lemon juice to balance the flour.

The ragout is made by frying some chopped shallots for 4 minutes, then adding the chopped mushrooms. Cook until the mushrooms release their juices, add a little flour, and generous amts. of salt and pepper. The mixture will thicken. Add a tbsp of half & half and a squirt of lemon juice (white wine would be better) to thin and cook on low heat for a minute or two. Mixture should not be pasty or liquidy. Remove from heat, toss in some chopped parsley, and serve on toasted baguette.

My method of scrambled eggs: Melt tsp butter in a saucepan with rounded sides over lowest heat. Beat the eggs with a little milk (or half& half), season, and pour into the saucepan. Turn heat up to medium low and stir with a wooden spoon until set.


Blogger Derek said...

Looks tasty.

9:20 AM  
Blogger Catherine said...

Hi Derek,

Thanks for visiting. Your photos are striking!

12:26 PM  
Blogger Catherine said...

I have to say, cooked mushrooms are darned hard to photograph attractively,

10:15 PM  

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