Exotic Mushroom Ragout with Prosciutto & Pattypan Squash

Menu Part: 
Side Dish
Cuisine Type: 

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


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

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




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.

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