Best 3 Ragout Of Peas And Chanterelles Recipes

Indulge in the symphony of flavors with Ragout of Peas and Chanterelles, a delectable dish that captures the essence of spring. Fresh peas and earthy chanterelle mushrooms dance harmoniously in a creamy sauce, creating a delightful melody of textures and flavors. This versatile recipe offers three variations to suit your culinary preferences:

- **Classic Ragout of Peas and Chanterelles:** Experience the traditional charm of this dish, where the delicate sweetness of peas and the nutty aroma of chanterelles shine through in a luscious sauce.

- **Ragout of Peas and Chanterelles with Bacon:** Elevate the flavors with the addition of crispy bacon, adding a smoky, savory dimension that beautifully complements the earthy mushrooms.

- **Ragout of Peas and Chanterelles with Goat Cheese:** Discover a delightful twist with the introduction of tangy goat cheese, creating a creamy, complex sauce that brings a new depth of flavor to the dish.

Each variation promises a unique culinary journey, inviting you to explore the delightful nuances of this versatile recipe.

Here are our top 3 tried and tested recipes!

BLACK COD WITH CHANTERELLE RAGOUT

Black Cod with Chanterelle Ragout image

Provided by Cathy Whims

Categories Fish Mushroom Bake Low Cal Dinner Cod Family Reunion Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tablespoons dry unseasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese

Steps:

Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.

RAGOUT OF PEAS AND CHANTERELLES

Ragout Of Peas And Chanterelles image

Provided by Melissa Clark

Categories side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6

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

PEA RAGOUT

Pea Ragout image

Serve this pea medley over chef Bill Telepan's Savory Pea Pancakes and Pea Ravioli.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

Coarse salt
1 1/2 cups fresh shelled peas
1/2 pound sugar snap peas, strings removed and cut into thirds on the bias
3 tablespoons unsalted butter
1/2 cup homemade or store-bought low-sodium vegetable stock or water
1 ounce pea leaves

Steps:

Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, prepare an ice-water bath and set aside. Add peas to boiling water and cook for 30 seconds; drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.
Place snap peas, butter, stock and pinch of salt in a medium saucepan and bring to a boil over high heat. Add peas and pea leaves; cook until liquid is reduced and peas are glazed, 3 to 5 minutes. Keep warm until ready to serve.

Tips:

Fresh ingredients: Use fresh peas and chanterelles for the best flavor. If you can't find fresh peas, frozen peas are a good substitute.
Cook the peas and chanterelles separately: This will help to prevent the peas from overcooking and the chanterelles from getting tough.
Use a good quality white wine: A dry white wine will help to enhance the flavor of the dish.
Don't overcrowd the pan: When cooking the chanterelles, don't overcrowd the pan, or they will steam instead of sautéing.
Season to taste: Add salt and pepper to taste, and adjust the other seasonings as desired.

Conclusion:

Ragout of peas and chanterelles is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be served as a main course or a side dish. The combination of peas and chanterelles is a classic pairing, and the white wine and cream sauce add a rich and flavorful depth. This dish is sure to impress your guests and is a great way to enjoy the flavors of spring.