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

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

FSD Resources