This dish was the result of another farmer’s market excursion. It’s still early in the season but a produce stall had some lovely baby turnips with greens attached and a neighboring vendor sold us some Walla Walla spring onions. The mushroom vendor had the most gorgeous fresh and local morel mushrooms that we decided to splurge and indulge ourselves in this treat. Here in Washington state, organic pears and apples abound and, as you’ve noticed by now, make a frequent addition to our meals in some form or another.
Mushroom, Turnip and Pear Ragout
½ lb morel mushrooms
1 bunch baby turnips with greens
2 large Walla Walla spring onions, sliced
1 red pear, quartered and diced
2 cloves garlic, sliced
½ cup vegetable broth
Cut the morel mushrooms in half and lightly dust with a little bit of whole wheat flour [this will create a gravy later on], salt and pepper. Set aside.
Remove the turnip greens and wash. Chop the greens and set aside. Cut the turnips into quarters and set aside.
Add a couple of teaspoons of coconut oil to a hot pan and add the sliced onions. Sauté until the onions are softened. Add the garlic and turnips. Continue to cook over medium heat until the turnips begin to caramelize. Add the pear. Once the pear has caramelized, add the morels. Mix well and turn often to fully expose the mushrooms to the pan. Once the mushrooms begin to wilt, add the broth and turnip greens and cover. Simmer until the broth has thickened into a gravy. Season with salt and pepper.
This was wonderful served over some soft polenta.