Carlin Pea and Chanterelle Ragout is a modern British recipe for a classic vegetarian dish of a mixed vegetable and mustard ragout served topped with pan-fried golden chanterelles. The full recipe is presented here and I hope you enjoy this classic British version of: Carlin Pea and Chanterelle Ragout.
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Carlin peas are an autumnal speciality, whose season overlaps with that of the golden chanterelle (girolle, Cantharellus cibarius, making them an obvious seasonal pairing.
Ingredients:
2 tbsp Olive Oil
1 Small Onion, diced
1 Medium Carrot, diced
2 Celery Sticks, diced
3 garlic Cloves, finely chopped
2 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard (plus extra to serve)
Small bunch of Thyme
110g dried carlin peas
generous handful of golden Chanterelles (girolles) or Oyster Mushrooms
Method:
Begin by preparing the carlin peas. Set in a bowl, cover with plenty of water and set aside to soak over night.
The following day, drain the peas, set in a saucepan, cover with plenty of water and bring to a boil. Reduce to a simmer, cover and cook for about 50 minutes, or until fully tender. Drain the carlin peas and reserve 150ml of the cooking liquid.
Set a deep frying pan or large saucepan over low heat. Add 1 tbsp olive oil and use to sweat down the onions, carrot and celery slowly until soft and translucent (about 10 minutes). Add the minced garlic and cook for a further minute.
Stir in 1 tbsp of the Dijon mustard along with the red wine vinegar. Return to a simmer and cook for a further minute. At this point add in the cooked carlin peas along with their reserved cooking liquid plus most of the thyme (reserve a little, finely chopped, for garnish).
Continue cook for a further 5 minutes to allow all the flavours to meld.
Set a frying pan over medium heat. Once hot add the remaining 1 tbsp olive oil then tear the mushrooms into strips and add to the oil. Cook until they’re tender and beginning to caramelise on the gills.
Divide the ragout between serving bowls, top with the fried mushrooms, a dollop of extra Dijon mustard and a sprinkling of the chopped thyme.
