Morel, Shiitake and Yellowfoot Mushroom Ragout with Okra, Ramps and Rosemary
Broth made from regular domesticated mushrooms surrounds a profligate mix of wild mushrooms topped with fresh herbs. If you can't find the particular wild mushrooms specified here, substitute whatever is available. Satisfying Vegetarian Recipes
April 2013
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Recipe Summary
Ingredients
Directions
Notes
Chef's Tip
Morels hold a lot of sand and grit. To clean them easily, soak the mushrooms in lukewarm water for five minutes. Remove them with a strainer, leaving the sand at the bottom. Repeat with fresh water to be sure they're clean.
Suggested Pairing
The earthy components of the mushrooms match nicely with a full-bodied white Rh&244;ne such as Hermitage blanc or Châteauneuf-du-Pape blanc.