Ragoût of Wild Mushrooms and Summer Vegetables

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Preparation info
  • For

    4

    Persons
    • Difficulty

      Easy

Appears in

By Shaun Hill

Published 2000

  • About

Wild mushrooms are available year round, but they are not always good value or good to eat. The season in Britain begins mid-summer with girolles and progresses to the boletus family (porcini or ceps) soon after. Morels come in spring and the others (cauliflower fungus, beefsteak and the like), you will find on mid-summer walks in the woods. There is no formal set of ingredients to this dish; those here are only a guideline based on the market one fine summer day at the tail-end of the aspa