Wild Mushroom and Persimmon Ragout
As often happens, I will read about a dish or see a tempting photograph that makes me think, “I have to try this.” About a year ago, I came across a recipe that called for mushrooms and persimmons. The flavor combination sounded intriguing, but persimmons were not in season. Months later, the market was filled with these lovely fruit and I thought, “Ooh, I know—I’ll make that dish.” But could I find that recipe? No! I searched high and low, but to no avail. Finally, I set about creating my own version. Thank you, whoever you are, for putting these two items together and inspiring me. The combination is terrific!
Wild Mushroom and Persimmon Ragout
Ingredients
- 4 tablespoons butter
- 5 King Trumpet mushrooms, halved lengthwise, then thinly sliced on the bias
- 4 ounces Shiitake mushrooms, stems removed, caps sliced in half if small or in strips if large
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 bunch small green onions, thinly sliced
- 1 large Fuyu persimmon, halved, then thinly sliced
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon lemon thyme, chopped
- Salt and black pepper
Instructions
- In a large skillet, heat half the butter until it begins to foam. Add half the mushrooms and cook, stirring frequently, until they are just browned. Remove from the skillet and place in a large serving bowl. Repeat with the remaining butter and mushrooms.
- Heat the olive oil in the same skillet. Add the red and green onions, stirring frequently, about 3–4 minutes or until the onions are soft.
- Add the persimmon slices, oregano and thyme, stirring gently, and continue to cook the mixture another 3 minutes.
- Transfer the onion-persimmon mixture to the bowl of cooked mushrooms. Sprinkle with salt and pepper and combine gently. Serve warm.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
