RAGOUT WITH SHIMEJI AND PARSLEY

SUPPLIES:
2 trays of shimeji white
2 trays of shimeji brown
1/2 litre of whole milk
200 grams of butter
6 tablespoons flour
1 onion, finely chopped
4 vegetable stock cubes
1 bunch of parsley, finely chopped
1 clove of garlic, finely chopped
1 lemon
salt and pepper
olive oil
4 hard rolls

PREPARATION
Boil a litre of water and add the vegetable stock cubes. 
In the meantime, cut the shimeji loose. Put some oil in a (different) pan and fry the shimeji with the garlic and onion on low heat for 4 to 5 minutes. Drain the mixture on a piece of kitchen paper.
Put the pan back on the heat and melt the butter. Do not let the butter brown. Mix the flour through the butter with a whisk. Add the milk and let it thicken. In the meantime, keep stirring well.

Add the stock little by little. Stop adding stock when the ragout has a nice substance.
Add the fried mix of shimeji and let the ragout simmer for another 5 minutes. Finally add the parsley and the juice of the lemon and season the ragout with salt and pepper.
Cut the buns in half. Grease the inside with some oil and put the buns under the grill for five minutes. Fill the buns with the ragout and ready!

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