Vegan Summer Mushroom Ragoût

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8 servings

This special summer mushroom ragoût is a great option for vegans who want something satisfying and comforting, with oyster and chanterelle mushrooms, an onion puree, beans and fresh vegetables.

Ingredients

Ragoût:

3 ears corn
3 qts. water
1 lb. lobster mushrooms, washed, sliced in 1/4-in. slices
8 oz. oyster mushrooms, sliced
8 oz. chanterelle mushrooms, washed, cut in half
Salt and pepper to taste
1 tsp. paprika
3 oz. olive oil
3 oz. brandy
4 oz. tomato purée

Onion Purée:
Yield: 1 qt.

2 cups water
1 cup basmati or jasmine rice
2 medium vidalia or other sweet onions, sliced thin
Kosher salt and white pepper
4 oz. extra virgin olive oil
1 qt. water to use as needed for blending

Beans:
Yield: 4 to 5 cups
1 cup navy beans, soaked overnight
1 bay leaf
Salt to taste
3 oz. olive oil
3 celery ribs, small dice
1 medium carrot, small dice
4 medium shallots, sliced
8 garlic cloves, sliced

1 cup blanched fresh or frozen peas
8 oz. string beans, blanched, cut in bite-sized pieces
Chives, chopped to finish
Parsley, chopped to finish
Chervil, chopped to finish
Tarragon, chopped to finish

Steps

1. Remove corn from cobs and cover with water. To make quick corn stock simmer for 20 mins. Remove cobs and add lobster mushrooms and simmer for 8 to 10 mins until tender.

2. In cold, large cast iron skillet, season other mushrooms with salt, pepper and paprika, add oil and bring up to medium heat and lightly caramelize mushrooms.

3. Strain and add lobster mushrooms to skillet. Save liquid. Once lobster mushrooms have begun to caramelize, add brandy and tomato. Allow to cook down and add corn. Ladle in some of simmering liquid and let braise for about 10 mins.

4. For onion purée: Boil water for rice. Add rice, return to simmer and let stand for 25 mins. until tender. Set aside. Season onions with salt and pinch of white pepper. Sweat onions in olive oil and a little water until tender. Purée onions and liquid. Add cooked rice ¼ cup at a time until consistency of heavy cream. Use more water as needed and adjust the seasoning. Set aside.

5. For beans: Soak beans in water overnight. Cover with new water and simmer with bay leaf until tender. Salt beans when finished and let stand. Sweat celery, carrots and shallots in olive oil and lightly season with salt and pepper. Drain beans and add veggies.

6. Add 3 cups of beans and onion purée to ragout a little at a time until desired consistency is reached. Note: If too thick loosen with a little of the corn stock.

7. Finish with chopped herbs, oil.

Recipe by Tufts University, Medford, Mass.

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources