Mushroom Ragu On Toast With Double Smoked Canadian Cheddar

Ingredients

6 dried mushrooms (choose a variety)
Water to cover
1 clove garlic finely chopped
1 teaspoon unsalted butter
1 teaspoon EV olive oil
2 tablespoons fine white flour
2 tablespoons Optional heavy cream (or carnation evaporated milk – I did not use either for th
1 tablespoon cognac
2 thinly sliced crusty bread, rubbed with olive oil and toasted one side only

Preparation

1
Immerse dried mushrooms in water and allow to sit for 4-6 hours at room temperature.
2
In a small saucepan, heat oil and butter until melted and hot. Add onions and cook until translucent.
3
Sprinkle with flour, add garlic and cook just until you smell it.
4
Cook flour mix until it is a medium brown colour (careful not to burn).
5
Add about 1 cup of the reserved mushroom broth. Add both types of mushrooms, and cook until liquid is a creamy, slightly thicker than soup consistency (adding additional reserved liquid as required – or you may add heavy cream at this point for a creamy and not so healthy option)
6
Add the cognac and cook for about 1 minute longer.
7
Serve on a large plate, placing bread toasted side up, spreading about half the ragu on each toast and sprinkling with 4 each of cheese shavings and freshly chopped parsley.
8
Enjoy.

 



About

This tasty recipe converts to multiple servings as easily as multiplying the above. It will also make an amazing sauce for chicken. Hope you enjoy.
http://kitcheninspirations.wordpress.com/2010/11/13/mushroom-ragu-on-toast-with-double-smoked-canadian-cheddar/

Yield:

2.0

Added:

November 13, 2010

Creator:

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