Name: Scorzonera and Wild Mushroom Ragout
Yield: Serves 6
Ingredients: 4 shallots, about 6 oz/170 g, finely chopped; 4 large garlic cloves, finely chopped; 2 tsp. kosher or fine sea salt; 1 lb/455 g wild mushrooms such as porcini, chanterelle, or morel, stems trimmed and thickly sliced; 1 lb/455 g scorzonera, trimmed, peeled, cut into 1-in/2.5-cm chunks, and parboiled; 3 tbsp. unsalted butter; 3 tbsp. extra-virgin olive oil; 2 tsp. finely chopped fresh oregano; 2 tsp. fresh lemon juice; 2 cups/480 ml. heavy whipping cream; ½ tsp. Freshly ground pepper; ¼ cup/60 ml. medium-sweet Madeira

Preparation info

Serves
6

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

This ragout could be served on its own as a silken creamy side dish, but it is divine as a vegetarian main course when served over creamy polenta, buckwheat pasta, or spaetzle. It could even be used as a filling for crêpes. Use a combination of wild mushrooms or pick just one—porcini, chanterelle, or morel—whatever looks fresh and is in season. I like to use a medium-sweet Portuguese Madeira for this dish. In fact, I always keep a bottle of this full-flavored fortified wine on hand for all