Ragout Of Peas And Chanterelles

Name: Ragout Of Peas And Chanterelles
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: american
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)

Recipe from Peter Hoffman

Adapted by Melissa Clark

Total Time: 1 hour 30 minutes
Rating: 4(41)
Comments: Read comments

Featured in: My, Those Are Lovely Peas You Have

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Ingredients

Yield:4 to 6 servings

1head garlic
¼cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1pound chanterelle mushrooms, trimmed
2leeks, white and tender green part only, chopped
1cup freshly shelled green peas (from ¾ pound unshelled)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.