Mushroom Ragu On Toast With Double Smoked Canadian Cheddar
By: Eva Taylor
Published: Saturday, November 13, 2010 - 4:43am

Ingredients




6 dried mushrooms (choose a variety)
Water to cover
1/4 cup finely chopped onion
1 clove garlic finely chopped
1 teaspoon unsalted butter
1 teaspoon EV olive oil
1 regular white mushroom
2 tablespoons fine white flour
2 tablespoons Optional heavy cream (or carnation evaporated milk – I did not use either for th
1 tablespoon cognac
8 shaves of Double Smoked White Cheddar
Chopped fresh parsley
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/