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Sunday, December 2, 2012

Mushroom and Raisin Chutney

Poking through an excellent book by Jacques Pepin - Fast Food My Way, which is based on his public television series that brings a touch of European class to the quick and easy cooking style of Rachael Ray - I found a very bizarre sounding recipe for a mushroom chutney with raisins, tomato paste, and white wine.  It was almost like a quick pickling process, where you heat everything for a couple of minutes and then throw it into a mason jar to store in the fridge.  We served this with our Thanksgiving dinner, having made it the day before.  It was delicious, but I couldn't quite pin down the country that I thought this was from.  It almost had a Moroccan feel to it, but was made distinctly European from the addition of the barely simmered wine.  I highly recommend trying this out and serving either on its own or with some simple, roasted meat dishes.



Mushroom and Raisin Chutney
From Fast Food My Way, by Jacques Pepin


  • 1 lb white buttom mushrooms, quartered
  • 1/3 c dark raisins
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1/2 tsp mustard seeds
  • 2 bay leaves
  • 1/3 c dry white wine
  • 2 tsp chopped peeled fresh ginger
  • 1 tbsp chopped garlic
  • 1/2 c coarsely chopped onion
  • 3 tbsp red wine vinegar
  • 1 1/2 tsp sugar
  • 1/2 tsp black pepper
  • 1 tsp salt
A fairly simple list of ingredients with minimal prep
Not a lot to do, either - just throw everything in a pot for a few minutes

Put all ingredients in a nonreactive saucepan.  Bring to a boil, cover, reduce the heat to low, and boil gently for 5 minutes.  Cool.




Serve cold from the refrigerator or at room temperature.

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