Italian Mushroom Ragout

This is a recipe from Kylie Kwong's cooking show here in Australia (inspired by Stefano and Franca Manfredi). I haven't had a chance to cook it yet but it looks really great. Serve with crusty bread or as a side dish to accompany any chicken or meat dish.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 8  cloves garlic, crushed
• 4  green onions, trimmed and finely sliced
• 1  tablespoon sea salt
• 200  g  fresh button mushrooms
• 100  g  fresh  oyster mushrooms
• 150  g  fresh shiitake mushrooms, stems discarded
• 100  g  fresh swiss brown button mushrooms
• 100  g  fresh  enoki mushrooms
• 100  g  fresh black cloud ear mushrooms
• 125  g unsalted butter, roughly chopped
• 1⁄2 cup extra virgin olive oil
• 1  pinch  cracked white pepper
• 1⁄2 cup dry white wine
• 1⁄2 cup  roughly chopped flat leaf parsley

Directions

1. Place garlic, onions and salt in a heavy-based pan.
2. Cover with all the mushrooms except enoki and cloud ear fungus.
3. Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow flavours of the onions and garlic to penetrate the mushrooms.
4. Add wine and remaining mushrooms, stirring to combine.
5. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.
6. Stir in parsley and serve.