VCE: Corn And Mushroom Ragout With Sage And Roasted Garlic

[Guest guest]

* Exported from MasterCook *

 

Corn And Mushroom Ragout With Sage And Roasted Garlic

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 248

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vce:Stews & Stir-Fries

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 onion -- sliced

10 garlic cloves

(2 peeled and 8 unpeeled)

Salt and freshly milled pepper

1 large yellow bell pepper

broiled or roasted

5 ripe but firm tomatoes

3 cups fresh corn kernels and their scrapings

from 4 to 5 ears corn

(1 corn cob reserved)

6 ounces shiitake or oyster or white mushrooms

caps cut into large pieces -- stems reserved

3 tablespoons safflower or olive oil

1 small onion -- finely diced

8 sage leaves -- finely chopped

1 tablespoon chopped parsley

 

SERVES 4

 

Roasting, grilling, and searing release layers of flavor in these summer

vegetables. Make a little stock with the trimmings as you work for the

final sauce. Serve with warm popovers, corn bread, or biscuits.

 

Simmer 3 cups water with the sliced onion, peeled garlic, and 1/2 teaspoon

salt. Add any pepper trimmings, 1 corn cob, broken into pieces, and stems

from the mushrooms. Simmer for 25 minutes.

 

Meanwhile, cut the pepper into pieces about 1 inch long and 1/2 inch wide,

reserving the juices. Heat 1/2 teaspoon oil in a small skillet over medium

heat. Add the unpeeled garlic and cook until the skins are charred and the

insides are soft, about 10 minutes. Peel and mash into a paste. Sear the

tomatoes in the same pan, turning them frequently, until the skin begins to

split. Remove the skins, halve the tomatoes, and squeeze the juice into

the stock. Chop the flesh into large pieces.

 

In a wide skillet, heat 1 1/2 tablespoons oil over high heat. Add the

mushrooms and sauté until they begin to color, after 4 to 5 minutes. Set

them aside in a bowl. Return the pan to the heat and add 1 tablespoon

oil. Sauté the diced onion, garlic, corn, and all but 1 teaspoon of the

sage until the corn and onion begin to color, about 5 minutes. Add the

reserved mushrooms, peppers, and tomatoes. Season with 1/2 teaspoon salt

and a little pepper.

 

Strain the stock right into the pan, add any reserved pepper juices, reduce

the heat, cover, and simmer for 5 minutes. Serve garnished with the

remaining sage and the parsley.

 

SERVING IDEAS FOR CORN STEWS: Corn stews can take center stage, but they

also make a fine accompaniment to frittatas, vegetable soufflés, and

puddings. When they're the main attraction, serve them with such

accompaniments as popovers, rice timbales, or buttered toast. Make them

plain or enrich them with a little grated cheese or cream. Corn stews also

make good fillings for other vegetables, such as summer squash, poblano

chiles, and bell peppers.

 

- - - - - - - - - - - - - - - - - -