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How To Cook Mushroom Ratatouille

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

  1. 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.
     

  2. 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).
     

  3. 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.
     

  4. 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).
     

  5. Leave to stand for 5 minutes, then season to taste and serve.

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