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Mushroom and Fennel Ragout with Cheese Herb Scones


Winter is well and truly here in New Zealand, we have experienced our first frost in the valley and icy winds blasting from the snow capped south. But no need to grumble, it’s the perfect photo opportunity on these winter mornings, there’s nothing more beautiful than a blanket of frost on the ground as a sunny morning dawns. The snow brings winter sport, trips to the mountains, the thrill of snowboarding and of course the desire to cook hearty winter meals.

As an alternative to the classic meat stews, try a mushroom ragout, it’s quicker to make but still offers that satisfying, warming fullness we associate with a regular stew. High in protein, mushrooms are a good vegetarian alternative and since they are coming into season here in NZ also offer great value for money.

Ingredients for Scones
200g self raising flour
80g butter
pinch of salt
Pinch of cracked black pepper
100g grated cheddar cheese
150ml of milk
1 tblsp Dijon mustard
Handful of thyme

Ingredients for Ragout
800g white or brown button mushrooms, washed and halved
1 large fennel bulb
Olive oil
1 tsp fennel seeds
3 cloves of garlic, crushed
2 tsp Dijon mustard
150ml sour cream
100ml water

Method for Scones
Preheat oven to 180 degrees centigrade.
Remove the fennel fronds from the bulb and chop finely.
whisk the mustard into the milk.
Place flour, butter, pepper and salt into a bowl.
Rub butter and flour together until the mixture resembles fine bread crumbs. Or use a food processor.
Add half the grated cheese and fennel fronds and mix through.
Form a well in the centre of bread crumb mix and add the milk, kneed gently to form a soft dough.
Transfer dough onto a floured board and press the dough out with hands (rather than using a rolling pin) until it is about 2cm thick.
Use a round cookie cutter to cut out the scones or slice the scones, it should make 8
Put scones aside till ragout is done.

Method for Ragout
Quarter the fennel bulb, remove core and thinly slice.
Add a few tablespoons of olive oil to a large oven proof frying over a medium to high heat.
Add the halved mushrooms and fry till they go brown and caramelized on the edges. You may need to do this in two batches if your pan isn’t big enough.
Lower the heat to medium and add the garlic, sliced fennel and fennel seeds and cook for about 5 minutes, stirring several times.
Add the sour cream, water and mustard, stir and simmer for 5 minutes.
Plop the scones on top of the ragout, sprinkle with the rest of the cheese and bake for 20 minutes.
If your frying pan can’t be put into the over transfer ragout to a casserole dish before putting the scones on top.
Serve with some steam green beans.

19 Comments Post a comment
  1. sweetcraving #

    oh that sounds delicious! Could do with a bowl of that right now haha

    June 16, 2012
  2. Scrumptious and so comforting! Lovely click.



    June 16, 2012
  3. Bunny Eats Design #

    Yum. Mushrooms are a permanent resident on my shopping list all year round. I am completely in love with your table setting too. That bowl is divine. I always find food more pleasurable using the perfect bowl and utensils for the dish. Is it just me?

    June 16, 2012
  4. Looks delicious! Gorgeous photo of the ragout!

    June 17, 2012
  5. I would love this. Good stuff. That pewter mug looks like mine! and love that fork.. .. what i really want is a bite of that scone, best i go and make a batch! c

    June 17, 2012
  6. You could make burnt toast look pretty. This of course looks and sounds delicious.

    June 17, 2012
    • peasepudding #

      Ah bless you, I often burn toast but it never looks pretty!

      June 23, 2012
  7. Your blog is beautiful and I enjoyed the rustic photographs. Beautiful simple composition! Really glad to find your blog 🙂

    June 17, 2012
    • peasepudding #

      Many thanks Kankana, now you have introduced me to your lovely blog!

      June 18, 2012
  8. Yeah it was cold last weekend, I got some frost already in my windscreen during mornings

    June 18, 2012
  9. You should make another blog telling us how you arrange light and dishes or atrezzo in photos ¡¡ I love all your pics!!

    June 18, 2012
    • peasepudding #

      Thank you for the compliment, I’m not sure I can give you many tips you have fabulous photos already!

      June 19, 2012
  10. Good idea, your mushroom stew. We do not eat often meat this is another good possibility 😉

    June 18, 2012
  11. mairi29 #

    Love, this could most definitely feature on the weekend! That scone looks perfect….and full of cheesy deliciousness!

    June 19, 2012
  12. It’s not winter in Andalucia but I am in London this week and the weather certainly lends itself to something as amazing as this dish!

    June 19, 2012
    • peasepudding #

      Ah lucky you in London but i hear the weather is not so flash at the moment, sounds like they are having our typical winter weather!

      June 19, 2012
  13. Recipe looks great, lovely picture. I have pinned it in my things to try.

    June 19, 2012
    • peasepudding #

      Many thanks Mr Dan! I really must get organised with pinterest too.

      June 19, 2012
  14. This looks delicious – although the scones are a no no right now :o)

    June 23, 2012

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