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Leanne Townsend
@wildfoodstory

14,265 followers

Carlin pea and chanterelle ragout Oh man I’m absolutely loving these British grown carlin peas from @boldbeanco in collaboration with @hodmedods! They’re so hearty and delicious, perfect for autumnal dishes. Also the fact that they’re grown on British soil, meaning you can make a really sustainable plate of food. When I saw @hans.hungry talking about using them in place of puy lentils in a French style stew I knew I was making this. Chanterelles are having such a year that I decided to use some in place of the typical Toulouse or veggie sausage but you could use either. Serves 2 very hungry people or 4 less ravenous ones with some crusty bread ☺️ Ingredients: 2 tbsp olive oil 1 small onion, 1 medium carrot, 2 celery sticks, all diced 3 cloves of garlic 2 tbsp red wine vinegar 1 tbsp dijon mustard (plus extra to serve) Small bunch of thyme 1 jar of @boldbeanco carlin peas Good handful of chanterelles or oyster mushrooms Method: 1. In 1 tbsp olive oil gently sautee the onions, carrot and celery slowly til soft and translucent, about 10 minutes. Add minced garlic for a further minute. 2. Add 1 tbsp of the dijon and the red wine vinegar and stir. Cook for a further minute. 3. Add the entire jar of carlin peas and their stock, plus a few strands of thyme (keep a small amount back and finely chop for a garnish). They’re already beautifully seasoned so no need to add salt or stock! 4. Cook for a further 5 minutes to bring the flavours together. 5. Tear the mushrooms into strips and sautee in the remaining 1 tbsp olive oil on a medium heat til tender and caramelising on the gills 6. Serve the ragout, with mushrooms on top and a dollop of extra dijon plus a sprinkling of chopped thyme, and black pepper if you like. Goes beautifully with crusty bread but it’s not essential! #gifted #beanchamps #beans #beanspo #sustainablefood #seasonaleating #eattheseasons #localfood #eatlocal #locavore #britishfood #wildfood #forage #forager #chanterelles #wildmushrooms #mushroomhunting