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FOOD
24 Glebe Report March 10, 2017
Photo: Gwendolyn Best
Carolyn Best’s Transylvanian Mushroom Ragout is an older and wonderful version of a classic dish.
Transylvanian Mushroom Ragout
by Carolyn best forest glades to let their beloved mush- Garlic, one or several cloves batches until browning and add to the
rooms spring to life creating a feeling 3 tbsp arrowroot pot. Add wine and marjoram. Cover
This is an older and wonderful ver- of magical display when they choose Sweet Hungarian paprika, at least 2 and simmer it until the broth becomes a
sion of a classic dish without the heavy to reveal themselves to a forest walker. tbsp naturally thick gravy (45 minutes). Add
dairy and flour components, yet it is Or cultivated locally, fresh and beauti- Water as needed water as needed, as liquid reduces. Stir
even more fragrant with walnut oil, ful, there they are in our grocery aisle, Sea salt arrowroot into 1/2 cup of water and stir
best-quality paprika and wine. our sole plant source of Vitamin D. Another 1/4 cup walnut oil or clari- it into the ragout.
Mushrooms grow in the crevice fied butter The ragout can be ladled over egg noo-
between life and death and are the INGREDIENTS dles or a non-gluten pasta, polenta or rice.
last thing to appear before the rot- 2 lbs. mushrooms METHOD Any left over ragout is delicious stirred
ting log disappears into the forest 1/4 cup walnut oil Sauté the onions slowly in a cast iron into a soup for another day’s meal.
floor, transmuting the remains of the 1 cup dry red wine frying pan until somewhat carmelized,
old vegetation or emerging after the 3 cups onions, sliced into thin half then add garlic and sauté a bit more. Add Carolyn Best is the former chef and
destruction of fire. The peasant popu- moons, then sliced once more the paprika and transfer to a heavy-bot- proprietor of The Pantry Vegetarian
lations were accused of burning down 1 tsp marjoram tomed pot. Sauté the mushrooms in Tea Shop.
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SALES REPRESENTATIVE
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