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Carlin Pea & Chanterelle Ragout

Carlin Pea & Chanterelle Ragout

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Carlin Pea & Chanterelle Ragout
Autumn Carlin Peas Peas Pulses Quick & Easy Supper Vegan Vegetarian Winter

by Leanne Townsend

Forager Leanne Townsend uses Bold Bean Co's jarred carlin peas in their stock to create this comforting autumn ragout, topped with chanterelles - or oyster mushrooms - to complement the earthy, nutty flavours of the carlin peas.

Carlin peas are a hearty and delicious pulse perfect for autumn and winter dishes. Grown as part of diverse rotations on British arable farms, they play a valuable role in reducing the climate impact of farming and building soil health and fertility.

Leanne Townsend is a wild food specialist in the North East of Scotland. She writes about wild food and runs workshops and courses, teaching people about nature's larder throughout the seasons. Leanne's specialist areas include creating recipes for wild food dishes and preserves, as well as foraged cocktails and infusions such as liqueurs with wild ingredients. Here she uses foraged seasonal chanterelle mushrooms but cultivated oyster mushrooms work well too.

Serves 2 very hungry people or 4 less ravenous ones with some crusty bread. 

Ingredients

  • 2 tbsp Olive Oil
  • 1 Small Onion, diced
  • 1 Medium Carrot, diced
  • 2 Celery Sticks, 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 Carlin Peas
  • Good handful of Chanterelles or Oyster Mushrooms

Method

  1. In 1 tbsp olive oil gently sauté the onions, carrot and celery slowly until 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).
  4. Cook for a further 5 minutes to bring the flavours together.
  5. Tear the mushrooms into strips and sauté in the remaining 1 tbsp olive oil over a medium heat until 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!


Leanne Townsend
Leanne Townsend

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