Ragout Of Peas And Chanterelles
Published July 11, 2000
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
1 head garlic
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1 pound chanterelle mushrooms, trimmed
2 leeks, white and tender green part only, chopped
1 cup freshly shelled green peas (from ¾ pound unshelled)
Nutritional analysis per serving (4 to 6 servings)
16 grams carbs; 155 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 342 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Trim garlic head about 1 inch from top, exposing cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and wrap tightly with foil. Roast until cloves are soft and golden brown, about 1 hour. Unwrap, and allow to cool to room temperature. Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil. Set aside.
- Step 2
Tear any large chanterelles into pieces, and reserve. In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes. Add chanterelles, and saute until tender, about 5 minutes. Add peas and a tablespoon of water if mixture looks dry. Cover pan, and cook over low heat until peas are just tender, about 8 minutes. Stir in roasted garlic mixture, and season with salt and pepper to taste.
Private Notes
Comments
Fabulous! Everyone loved it! Served this with lamb and substituted fresh green peas with frozen.