Ragout of Wild Mushroom recipe by Buckingham’s restaurant

Ragout of Wild Mushroom recipe by Nick Buckingham

A rich autumn dish, redolent of woods and fields, wild mushroom ragout is a real gourmet pleasure when you can get hold of really good wild mushrooms. It is a fine accompaniment to venison and other game dishes and will add interest to otherwise plain grilled meat and chicken. The wild mushroom varieties listed below are ideal, but otherwise use whatever combination of good, well-flavoured edible mushrooms you can find.

Amount
8 Portions

Ingredients
55g / 2 oz Trumpet De mort (wild black mushroom)
55g /2 oz Mouseron Mushrooms (wild fairy ring mushrooms)
55g /2 oz Pierre d Mouton (sheep foot mushroom)
110g / 4 oz / ½ cup Venison Stock
55g /2 oz Butter
55g /2 oz Shallots
55g /2 oz Cream
Chopped Chives
Seasoning

Method
Pick over all the mushrooms, getting rid of any grit and cleaning them well. Drain any excess water from washing the mushrooms buy letting them dry on a kitchen towel before using.
In a pan with a lid melt the butter and soften the shallots. Add the wild mushrooms whole if small or cut in halves or chunks if larger.
Gently fry the mushrooms until starting to soften.
Add the stock and cream. Season with care and then bring to simmering point.
Gently cook until tender. Check the seasoning and add chives before serving.

To Serve
Serve with Venison

Points to Watch
The creamy sauce should not be too runny.

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