thyme

Mushroom Ragout on Garlic Toast

mushroom ragout on garlic toast recipe with step by step pictures

I’ve found a gorgeous recipe!

I may also have found my favorite chef.
The recipe took me into the world of delicious mushrooms which are cooked in a creamy thyme sauce.

Yum!

As if not head-spinning enough already, it’s all served over a fragrant and scrumptious garlic toast.

I really loved being in that world.
The moment I saw the original recipe presented by John Mitzewich it became completely clear to me that I had to have that thing in my life.

And would you like to know what that lovely chef said about this recipe? Well, he said the following: “If you make this, people will think you can cook.”

Awesome, ha?

And now I completely understand what this cute and helpful guy was talking about…

mushroom ragout on garlic toast recipe with step by step pictures

These are our ingredients.
mushroom ragout on garlic toast recipe with step by step pictures

1. To make your own mushroom ragout, first slice the mushrooms.

I am using white button mushrooms (Champignons) for this recipe.
mushroom ragout on garlic toast recipe with step by step pictures

2. In a large, large (large!) pan, heat the olive oil over medium-high heat.

If you want to go super yummy, you can use 1 tablespoon of melted butter instead of the oil.

 

3. Place the mushrooms in the pan – just pile them up, they will fit.

mushroom ragout on garlic toast recipe with step by step pictures

4. Then add the salt and pepper, stir and sauté the mushrooms until brown.

This should take about 15 minutes.

Your mushrooms will cook down substantially.

mushroom ragout on garlic toast recipe with step by step pictures

Okay, the next step involves wine.

And this is what happens when I see wine around me.

It seems that my hands start to tremble with joy.

Or maybe it’s not joy.

Anyhow, cheers!

mushroom ragout on garlic toast recipe with step by step pictures

5. When the mushrooms are nicely sautéed, slice the garlic, throw it in and sauté for about 30 second.

 

6. Add the wine and let cook for another 30 seconds.

 

7. Then pour in the chicken stock, cream and add the thyme.

Stir and let cook for about 3 more minutes. Our ragout will slowly start to thicken up.

Then taste and add more salt if needed.

 

 

mushroom ragout on garlic toast recipe with step by step pictures

8. And since it’s done now, remove the pan from heat.
mushroom ragout on garlic toast recipe with step by step pictures

Oh, my!

mushroom ragout on garlic toast recipe with step by step pictures

9. Now we can get our garlic toasts ready.

This couldn’t be easier.

Just toast a slice of bread in the toaster and rub it with a clove of raw garlic.

And you have a quick instant garlic toast.

This is a very nice trick.

mushroom ragout on garlic toast recipe with step by step pictures

10. Finally, spoon the ragout over your freshly made garlic toast.

And enjoy!

 

This yummy treat can be also served in other delicious ways – with a salad or over a piece of chicken or steak.

Mmm!

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Red Cabbage Tarts with Thyme

Delicious, delicious, delicious… there’s no better way to describe these lovely tarts.

Oh yes, there is – saying the word ‘delicious’ about a hundred times.

So good they are.

The crust is a little crunchy, beautifully tender and full of a wonderful thyme and buttery taste.

And the filling, oh the red cabbage filling… the taste of the cabbage combined with the thyme, cumin, the slight sweetness of sugar and the pleasant sourness of vinegar – this will all provide for your private and instant stairway to heaven.

Trust me – I’ve already had three.

These are the ingredients:

And this is how to make them:

1. In a bowl, mix together the flour, salt (1 tsp) and thyme (1 tsp).


2. Pour the flour mixture into the the bowl of your electric mixer.

Add the butter and beat until crumbs form (about 8 minutes).

3. Add the water (1/2 cup) and mix again.

4. Remove the mixture from the bowl and form a ball (if the dough is too tacky to work with you can use a little flour for your hands).

Cover the dough in plastic wrap and place in your refrigerator to chill.

5. Heat the oil in a larger pot over medium heat.

6. Cut the onion into two halves….

Cut each half horizontally…

And slice.

7. Add the onion into the pot…

And cook until soft.

8. Slice the cabbage… (from now on I was trying my best not to show you my fingernails)…

9. Add the cabbage into the pot along with 3/4 cup water and reduce heat.

10. Add 2 tablespoons thyme, 2 tablespoons vinegar, 1 tablespoon sugar, 1 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon cumin.

Cover and cook for 10 minutes.

Then uncover and cook until liquid is gone.

Stir the mixture every now and then so that it doesn’t burn.

11. Remove the dough from the refrigerator and place it on a lightly floured surface.

Form a log and cut it into 9 equal pieces.

12. Form a ball from each piece.

13. Place a ball onto a lightly floured surface.

Using a rolling pin, roll out each ball into a 6-inch (15 cm) circle.

Place some filling in the center of the circle.

14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.

15. Line a baking sheet with parchment paper.

Transfer the tarts onto the sheet.

16. Bake at 356 F (180 C) for about 30-35 minutes or until golden brown.

Yum!

Enjoy, dear friends…

This recipe was adapted from here.

If you’d like to see more of my posts, click THIS.

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