Mushroom Ragu with Peppercorn Infused Olive Oil
Ingredients
- 250 gms. Dried Canellini Beans
- 1 Whole Carrot
- 1 Whole Celery Stalk
- 1 Onion, peeled & halved + 1 Onion chopped
- 4 Whole Garlic Cloves + 3 Chopped Garlic Cloves
- 2 Sprigs Flat Leaf Parsley + 1/2 cup Chopped leaves
- 2 Sprigs of Thyme
- 3 Tbsp. SATHYA Peppercorn Infused Olive Oil, divided
- 1.2 kgs. Wild Mushrooms, trimmed, cleaned and cut into large bite sized pieces
- 1 Tbsp. Salt
- 3 Tbsp. Sherry Vinegar
Method
Put Canellini beans in a medium pot, cover with water and bring to the boil. Cover and turn off heat, let sit for 1
hour.
Drain the beans, then return to the pot and add carrot, celery, halved onion, whole garlic cloves, parsley sprigs and
thyme. Cover with water by 2 cm and bring to the boil.
Reduce heat to maintain a steady simmer and cook until the beans are tender, approx 1-1 1/2 hours.
Discard the vegetables and herbs and let beans cool. Drain, reserving the liquid and set the liquid and beans aside.
Put 1 Tbsp. SATHYA Peppercorn Infused Olive Oil, mushrooms and 1 Tsp salt in a large non-stick frying pan over a
high heat. Cook, stirring until the mushrooms stop giving off liquid and start to brown. Transfer to a large bowl.
In the same frying pan over a medium high heat, add remaining 2 Tbsp SATHYA Peppercorn Infused Olive Oil and
chopped onion. Cook until onion is soft, approx 3 minutes. Add chopped garlic and cook, stirring until fragrant,
approx 1 minute. Add vinegar and cook, scraping up any brown bits at the bottom of the pan, until pan is almost
dry. Return Mushrooms to pan along with reserved beans and 1/4 cup of the reserved bean cooking liquid.
Cook, stirring until well combined and hot. Stirn in chopped parsley and salt and pepper to taste.
Serve hot or warm.
For more delicious recipes visit our website www.sathyaoliveco.com
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