Sunday, April 17, 2011

Crumbed Zuchini-Mushroom Ragout

Posted by Amy Baranski

I've been sampling my way through the Mushroom Cookbook by Mimi Brodeur (with Mushroom Fajitas and Roasted Butternut Squash & Shitake Cap Soup). Today I'll share another recipe. But first a note about the cookbook: It's to the the point, but I can't say much else. The author fails to portray a poignant sense of self in her writing, nor does she seem to centralize the role of the mushroom in each recipe. That said, the recipes, though ordinary, make a sufficient meal.

Herbed Crusted Pork Chops with
Crumbed Zucchini-Mushroom Ragout
 




First assemble all your ingredients for a glamour shot.
Salt that baby up.
Panko or normal bread crumbs. Minced Italian Parsley and Parm.
Mix together.
Set about 3 T aside (this will be for the ragout).
Quartered zuke and quartered shrooms.
Beat an egg.
Make an assembly line.
Dip on both sides.

Dip on both sides, cover generously.
Looks purdy.
Fry in olive oil. Remove from pan. Set aside on warm plate.
Wipe pan and add oil + zuke + mushrooms. 4-5 mins.



Add breadcrumb mixture. 1 min.
Garnish with a lemon wedge. Yours will hopefully look better than this.

4 comments:

Bob Redmond said...

It tasted great! Really delectable, the mushrooms were out of this world.

Anonymous said...

Oh my gosh Amy, that looks great and the pictures are awesome. I'm going to make this sometime.

Anonymous said...

That was me Anne (Redmond) with that last comment!

Melissa Baumgart and Amy Baranski said...

Thanks Bob & Anne! This was the best recipe from mushroom month. There was a tpyo in one of the captions. It's minced Italian parsley not mined. :-)