I have been visiting the local vegetable shop De Goudreinet again to collect some wild mushrooms.
I often think I have an old soul. That I was a collector in times when there was no bio industry yet. I can feel so connected by nature and working with fresh vegetables makes me so happy.
Today I make winterjoy in a sandwich. Here is my recipe for a absolutely creamy mushroom ragout.
100 gram shii take mushrooms, cut into strips
200 gram oyster mushrooms or 50 gram oyster mushrooms and 2 king oyster mushrooms, cut into strips
100 gram mushrooms, cut into strips
50 gram vegetable butter
50 gram plain flour
1 vegan vegetable stock cube in 500 ml of water
1 shallot, finely shredded
1clove of garlic, finely cut
drizzle of olive oil
1 handful flat leaf parsley
1 handful curl parsley
Melt the butter in a thick bottom pan on a low heat and add the flour. Stir this and let the 'roux' bake without discolor. Slowly add the vegetable stock to the roux and whisk. Add the Italian herbs and salt/pepper. Let this cook on a low heat for 15 minutes. Occasionally stir.
Bake the mushrooms in some olive oil in a frying pan golden brown. Last minute add the garlic and the shallot and bake for another few minutes. Cut the parsley very small and stir the mushrooms and the parsley through the roux. Bring to a boil and cook for a few more minutes on a low heat. Add some extra pepper.
Hollow out a bun and scoop the ragout in. Finish with some parsley.