Mushroom ragout from De Wilde Keuken

In his book De Wilde Keuken, Reynaud tells you all about various types of mushrooms before giving you a whole host of recipes. Here at the FavorFlav editorial office, we love this classic mushroom ragout. Grab a bowl, get comfortable and dig in.

Clean the mushrooms in water with a little vinegar. Let them drain and pat them dry in a tea towel. Peel the onions and finely chop them. Finely chop the piquillo peppers and cut the bacon slices into thick strips.
Fry the bacon in a pan with the piquillo peppers and onions, add the mushrooms, deglaze the pan with port and stir in the cream. Simmer everything over low heat for 20 minutes and add salt and pepper. Just before serving, stir the toasted pine nuts into the mushroom mixture.

De Wilde Keuken
Stéphane Reynaud
€ 34,95
Fontaine Uitgevers