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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources