Shimeji mushroom ragout Swabian style

Ingredients for 2 servings:

• 250 g Shimeji mushrooms, brown-capped
• 4 large shiitake mushrooms, dried
• 2 small garlic cloves, fresh
• 30 g smoked meat, lean
• 30 g butter
• 60 g white wine, semi-dry
• 80 g sour cream
• 4 g chicken broth, granulated
• Salt and pepper, black, from the mill
• 2 pinches of nutmeg, freshly grated
• 2 tbsp celery leaves, fresh or frozen
• 150 g water
• 3 g chicken broth, granulated
• e.g. peanuts, seasoned
• n. B. Pepper, red
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

The ragout can be cooked at any time of year and is an excellent side dish to spaetzle and the like.

Bring the water to a boil, dissolve the chicken stock in it, and pour it over the dried shiitake mushrooms. Let it steep for about 45 minutes. Strain the chicken stock and reserve it for another purpose. Cut the mushroom caps into thin strips, then cut these crosswise into small pieces. Discard the stems. For shimeji mushrooms, remove the lower part, i.e., the substrate and mycelium. Separate and clean the mushrooms, trim the long stems, cut them in half, and use them along with the caps. Finely dice the garlic cloves and the smoked meat. Melt the butter in a covered casserole dish and sauté the garlic cubes along with the smoked meat. Add the shiitake mushrooms and sauté for 3 minutes. Add the shimeji mushrooms and sauté for 2 minutes, then deglaze with the wine. Add the chicken stock, pepper, and nutmeg. Simmer until almost all the liquid has evaporated. Whisk the cream until smooth and mix it with the mushrooms along with the washed and finely chopped celery leaves. Season with salt and pepper, transfer to a serving dish, garnish, and serve warm as a side dish.