Mushroom Ratatouille
Dried mushrooms are an invaluable
ingredient for adding extra flavor and texture. The microwave speeds up
the process of reconstituting them, making this recipe extremely quick.
INGREDIENTS
-
8 dried shitake mushrooms
-
300ml (1/2 pin) boiling water
-
15ml (1 tbsp) groundnut oil
-
50g (2 oz) shallots, chopped
-
2.5m1 (1/2 tsp) grated fresh root ginger
-
175g (6 oz) button mushrooms, wiped and
thinly sliced
-
100g (4 oz) carrots, sliced into thin
rings
-
7.5g (1/4 oz) arame seaweed
-
450ml (3/4 pint) boiling vegetable stock
-
15-30ml (1-2 tbsp) shoyu
-
15ml (1 tbsp) sherry
Method
-
Put the mushrooms in a medium dish and
pour over the boiling water. Cover and cook for about 2 minutes. (All
powers). Leave to soak for 10-15 minutes, then slice the mushrooms and
reserve the water.
-
Put the oil in a medium dish and cook for
1 minute, 600W (30 seconds, 700W; 1 minute, 500W). Add the shallots and
grated root ginger, stir well, then cook for 2 minutes, 600W (11/2
minutes, 700W; 2 minutes, 500W).
-
Add the dried and button mushrooms and
the carrots. Cover and cook for 2 minutes, 600W (11/2 minutes,
700W;21/2minutes, 700W), stirring once or twice.
-
Add the seaweed, stock, mushroom water,
shoyu and sherry. Re-cover and cook for 3-4 minutes, 600W (2-3 minutes,
700W; 4-5 minutes, 500W).
-
Leave to stand for 5 minutes, then season
to taste and serve.
|