Meatless; contains egg, milk and butter. It’s extremely mushroomy. You can use any kind of mushrooms (possibly except shii-take, they’re too aggressive). We had dried porcini and fresh chestnut mushrooms, both from the supermarket. The broth was soaking-liquid of other dried mushrooms that I’d also blanched some champignons in to put on a pizza, augmented with half a mushroom stock cube.
250g fresh mushrooms
30g dried mushrooms
250ml cold strong mushroom broth
1 small onion or shallot
2 cloves garlic
2 x 20g butter
pinch of salt (more if the broth is unsalted)
1-2 tbsp flour
At some point during the preparations, preheat the oven to 180°C.
Soak the dried mushrooms in the broth for at least half an hour, longer doesn’t hurt. Drain and reserve the liquid. Cut the mushrooms up if they’re large. Slice the fresh mushrooms.
Cut the onion and garlic as finely as you can and fry in one of the portions of butter. Add all the mushrooms, salt and pepper and stir until well mixed and coated, then add the broth and cook until the fresh mushrooms are limp.
Drain, reserve the liquid again. Wipe the pan.
Heat the other knob of butter until the foam subsides, then make a roux with the flour and enough milk so it’s smooth and thick. Add the mushroom broth gradually, and finally the drained mushrooms. Taste, in case it needs more salt or pepper.
Pour the ragout into a buttered ovenproof dish, large enough that it’s filled no more than just over halfway (because it will boil over if it’s too full).
100g plain flour
1/2 tsp baking powder (or use self-raising flour)
pinch of salt
pinch of sugar
30g cold butter in small chunks
a little milk
Sift the flour with baking powder, salt and sugar into a basin. Rub the butter into the flour with your fingers until you can’t see it separately. Mix in the egg with a fork. Add enough milk (just a splash is usually enough) to make it hang together. The dough should be firm enough to roll out; if it isn’t add some more flour.
Roll out to about 1/2cm thickness and cut circles with a cookie cutter or a small glass. Cover the ragout in the dish with the circles, overlapping slightly. Put it in the middle of the oven and cook for 30-40 minutes until the top starts to brown and the filling bubbles up at the sides.
Eat some kind of vegetable with it. We had zucchini stewed in olive oil with garlic and wine vinegar, but I can imagine peas or beans or even carrots or parsnips.
This served 2 with generous leftovers, would perhaps have been enough for 3.