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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources