Exotic Mushroom Ragout with Prosciutto & Pattypan Squash

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4

An extraordinary mix of mushrooms composes a delectable ragout. Pattypan squash and zucchini team well with the earthy mushrooms for a real taste treat.

Ingredients

Mushroom Ragout:
1 cup porcini mushrooms
1 cup black trumpet mushrooms
1 cup small morel mushrooms
1 cup hedgehog mushrooms
1 shallot, minced
1 1/2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1/4 cup water
Salt and freshly ground black pepper

Squash and Zucchini:
2 tsp. extra virgin olive oil
8 pattypan squash, quartered
8 baby zucchini, sliced diagonally
1/4 cup Pickled Red Onion
1 tbsp. chopped fresh flat-leafed parsley
Salt and freshly ground black pepper

Garnish:
12 thin slices prosciutto, excess fat trimmed
4 tsp. basil oil
2 tbsp. micro herbs (or chopped fresh herbs such as parsley and basil)
Freshly ground black pepper
4 tbsp. extra virgin olive oil

Pickled Red Onion:
1 small red onion, julienned
1/2 cup water
1/2 cup rice wine vinegar
1/4 cup sugar
1 tbsp. kosher salt
1 whole clove
1 tsp. mustard seeds
1 tsp. whole black peppercorns
1 tsp. chopped fresh ginger

Basil Oil:
1/2 cup firmly packed fresh basil
1/2 cup firmly packed spinach leaves
1/4 cup firmly packed fresh flat-leaf parsley
1/4 cup extra virgin olive oil
1 cup grapeseed oil


 

 

Steps

1. For mushroom ragout: Cut mushrooms into bite-size pieces. Place shallot and olive oil in a sauté pan and cook over med. heat until shallot is translucent, about 3 min. Add mushrooms and cook for 3 min.; add balsamic vinegar and water.

2. Increase heat to med.-high; cook mushrooms until tender, about 5 min. Season to taste with salt and pepper. Reserve mushrooms and any remaining juices in the pan.

3. For squash and zucchini: Heat olive oil in a sauté pan over med. heat. Add squash and zucchini and cook for 5-7 min. Add red onion and parsley; season to taste with salt and pepper.

4. Arrange mushrooms, squash and zucchini in center of each plate. Tear prosciutto into small pieces and interweave with vegetables. Spoon reserved mushroom juices around the plate and drizzle with basil oil. Sprinkle micro herbs around the plate, top with pepper and drizzle with olive oil.

Pickled Red Onion:

1. Combine all ingredients in a small saucepan and simmer over low heat for 5 min. or until salt and sugar dissolve.

2. Remove from heat and steep for 20 min. Refrigerate until ready to use.

Yield: about 1 cup.

Basil Oil:

1. Blanch basil, spinach, and parsley in boiling salted water for 45 sec. Immediately shock in ice water and drain. Chop mixture coarsely and squeeze out excess water.

2. Puree in a blender with olive and grapeseed oils for 3-4 min., or until bright green. Pour into container, cover and refrigerate for 1 day.

3. Strain oil through a fine-mesh sieve and discard solids. Refrigerate for 1 day, decant, and refrigerate until ready to use, up to 2 weeks.

Yield: 1 cup.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources