Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
Wild Mushrooms, Capsicum and Parsnip Ragout with Caramelised Lemon
400g Sliced Mushrooms such as shiitake, porcini or button. Sliced into 2cm pieces
1 x Medium red onion
2 x Garlic cloves, finely diced
1 x Medium red capsicum, finely diced
1 x Medium parsnip, peeled and finely diced
2 x Heaped teaspoons of ground Thyme
1 x Heaped teaspoon of Fennel seeds
1 x Heaped teaspoon of Rosemary
1/2 x Cup Chicken stock
1 x Full Tablespoon of white Miso paste (available from health food stores)
1 x Heaped Tablespoon of Tomato paste
Salt, Olive Oil
Comments: The Spice Roads Chicken Seasoning Blend would work nicely in place of the individual Spices
Method Heat oil in a heavy based pan and add the onion and garlic - taking care not to burn the garlic and cook down until soft.
Add the Thyme, Fennel Seeds and Chicken stock, stir well with the onions then add the Parsnip, Capsicum and cook until softened. About 15 minutes.
Add the sliced mushrooms and a little more oil and cook until the mushrooms soften but still a little firm. About 15 minutes.
Add the Miso and Tomato paste, Salt and stir well. Now add the wine and stir, scraping the bottom and side of the pan to release the nice brown bits. Add a little water and cook until the sauce becomes rich and thickens.
Serve with the Caramelised Lemon over the top and Arborio rice or Polenta. Note. The Caramelised Lemon is quite powerful so add with care and to your taste.
Caramelised Lemon. Refer Spice Road Spices Spice Blog for full details
Note Acknowledgement. The Mushroom Ragout has been adapted from the excellent American Epicurious website and suggested by James W. Orange NSW