Oyster Mushroom and Dill Ragout
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Oyster Mushroom and Dill Ragout
Ingredients
500 g small oyster mushrooms, 1 large red onion, 3 cloves garlic, 6 tbsp cooking oil, 100 g processed cheese, 1 dl heavy cream, 0.5 dl semi-dry white wine, juice of half a lemon, 2 tbsp dill, salt, pepper
Preparation
Roughly chop the red onion, crush the garlic cloves, and leave the small mushroom caps whole. Heat the cooking oil in a skillet, add the red onion, and sauté over low heat until softened. Add the garlic and mushrooms, and sauté over high heat until the mushrooms are slightly browned. Remove the skillet from the heat, season the mushrooms with salt and pepper, then add the grated cheese. Stir constantly over low heat until the cheese melts. Pour in the wine, lemon juice, and heavy cream. Bring to a boil, then thicken the ragout. Finally, add the dill.
Serving
Excellent as a sauce for pasta, or mixed with rice to make a risotto. It also pairs well as a sauce for plain meat dishes.
