I took myself on a quick foodie crawl of Adelaide on Tuesday and picked up a bunch of weird and wonderful products, including a bunch of different mushrooms that were on sale at the Central Markets. So I did a version of Kylie Kwong's italian-style mushroom ragout from her book "Heart and Soul". Here's my version with notes on hers.
Place the following into a pan.
2-3 small onions, thinly sliced (I used red onions, she uses 4 salad onions)
8 cloves garlic
1 tbsp sea salt
Add the following mushrooms on top (she uses 200g button, 100g oyster, 150g shitake, 100g swiss brown)
I had button, shitake and oyster - not sure what quantitites.
Top with 125g unsalted butter, diced, 1/2 cup extra virgin oile oil and a pinch of cracked white pepper.
Cook on high heat for 5 mins without stirring. Add 1/2 cup white wine and extra mushrooms (she has 100g enoki and 100g black cloud ear fungus - I had bought some fine little yellow french things so I added those instead).
Stir to combine and simmer on lower heat for 5 mins, uncoveres. Stir through 1/2 chopped flat leaf parsley to serve.
We ate this with a nice piece of steak and topped both with some good shaved parmesan. Very tasty indeed.