RAGOUT OF PEAS AND CHANTERELLES

Ragout Of Peas And Chanterelles image

Provided by Melissa Clark

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6

Previous Next

Ingredients

1 head garlic
1/4 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 3/4 pound unshelled)

Steps:

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.
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.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 3 grams