Pea Stew with Chanterelle Ragout
Ingredients for the stew:
- 1 kg peas
- 300 g savoy cabbage
- 1 bunch of baby carrots
- 50 g flour
- 1 l stock (mushroom stock works well)
- 100 ml olive oil
- 1 tablespoon apple cider vinegar
- 5 cm piece of ginger
- 1 tablespoon honey
- 2 stalks of lovage
- Salt
- 2 garlic cloves
Instructions for the stew:
Finely chop the garlic and sauté it in butter until fragrant. Add the flour to make a light-colored roux. Gradually pour in the lukewarm mushroom stock while whisking continuously, and simmer over low heat for about 30 minutes.
Transfer this base to a blender, add apple cider vinegar, salt, ginger, and honey, and slowly drizzle in the olive oil. Blend until you achieve a silky, not too thick emulsion.
Blanch the peas in boiling salted water, then cool them quickly in an ice bath. Season with olive oil and finely chopped lovage.
Scrub the carrots and wash the cabbage thoroughly. Cook them in heavily salted, boiling water for 3–4 minutes, then cool them in ice water.
For serving, lightly sauté them in olive oil.
Ingredients for the chanterelle ragout:
- 5 white parts of spring onions
- 1 small celery
- 3 red peppers (kapia)
- 3 garlic cloves
- 1 l stock (mushroom stock recommended)
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 3 tablespoons tomato paste
- 4 tablespoons paprika seed oil
- 1 kg chanterelle mushrooms
- 3–4 sprigs thyme
- 50 g butter
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
Instructions for the ragout:
Finely chop the spring onions, celery, garlic, and red peppers. Sauté gently in olive oil over low heat until it reaches a jam-like consistency.
Add tomato paste, cumin, and fennel seeds, then pour in the mushroom stock and paprika seed oil. Bring to a boil over high heat until you have a thin, velvety ragout sauce.
Clean the chanterelles thoroughly with a brush. In a hot, dry pan, sauté them briefly, then add the diced butter and thyme, and cook until golden brown.
To serve, spoon the ragout over the pea stew, drizzle with the sauce, and garnish with chopped spring onion greens or, optionally, a little salted lemon zest.
Tip: You can also add roasted tomatoes. Blanch cherry tomatoes, then roast at 120°C for 1.5 hours.
Recipe courtesy of Csaba Sajben, chef at Hétköznapok.
