Carlin Pea & Chanterelle Ragout

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!