Sweet and Sour Mushroom Ragout
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 400 g | oyster mushrooms |
| 300 g | button mushrooms |
| 150 g | shiitake mushrooms (or king oyster mushrooms) |
| 1 | shallot |
| 1 | tbsp. oil |
| 800 ml | vegetable dashi |
| 2–3 tbsp. | light vinegar |
| 1–2 tbsp. | sugar |
| soy sauce | |
| salt | |
| 1–2 tsp | starch |
| a little | cold water |
Instructions
Step 1 of 5:
Clean the mushrooms and cut them into bite-sized pieces. Finely dice the shallot.
Step 2 of 5:
Heat oil in a pot or deep pan. Sear the mushrooms in batches over high heat until lightly browned. Remove from the pot and set aside.
Step 3 of 5:
Sauté the shallot in the same pot until translucent. Deglaze with vegetable dashi and bring briefly to a boil.
Step 4 of 5:
Season the dashi with soy sauce, vinegar, sugar, and salt to achieve a sweet-and-sour balance. The flavor should be clear but not overly sharp.
Step 5 of 5:
Mix the starch with a little cold water until smooth. Stir it into the gently simmering liquid until it thickens slightly. Add the sautéed mushrooms to the broth and heat briefly.
