There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Sunday, May 1, 2022

Oyster Mushroom Ragout - Untested


3 tbsp olive oil
1 medium onion, diced (170gr)
600g oyster mushrooms, sliced
3 tbsp dried tarragon
1 1/3 cups cream
3 cloves garlic, minced
1 lemon
salt, ground pepper
200g bulgur (or grits? or pasta?)
  1. Prepare the bulgur according to package instructions, then set aside.
  2. Heat the oil in a large sauce pan over medium heat. Sauté the onions until fragrant, then add sliced mushrooms and tarragon.
  3. Over high heat, fry the mushrooms for a few minutes. Season with salt and pepper.
  4. Add the rice cream and the garlic as well. Add the juice of the lemon and a little of the zest for more unique taste. Cook for 5 minutes over high heat.
  5. Serve it over the bulgur.
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