Delicious Shiitake Ratatouille
Using dried Shiitake and tomato paste, let’s cook a perfect ratatouille free of artificial seasonings.
Guanylate found in dried Shiitake enhances the Umami taste of other ingredients. Sautee and stew vegetables to make this simple ratatouille with a rich natural Umami taste that makes it a fantastic side dish for wine!
Ingredients
(4 servings)
-
2
dried Shiitake
-
1/2
a zucchini
-
1/2
a eggplant
-
5cm
a celery stalk
-
1/2
an onion
-
1/2
a bell pepper
-
1/2 ( 200g )
a can of cut tomatoes
-
1 Tbsp ( 18g )
tomato paste
-
1/2 - 1 clove
garlic, finely chopped
-
30ml
white wine
-
30ml
Shiitake soaking water
-
1
bay leaf
-
1/2 tsp
salt
-
A pinch of
pepper
-
A pinch of
thyme
-
1 Tbsp
olive oil
-
to taste
Basil leaves
-
-
Steps
1
Rehydrate dried shiitake in the refrigerator overnight (save the broth, as it will be used later).
2
Cut the shiitake, zucchini, and eggplant into bite-size pieces. Cut the celery into 5 mm-wide slices.
3
Cut the onion and bell pepper into bite-size pieces and finely chop the garlic.
4
Heat the olive oil in a fry pan over a low flame, and fry the garlic and onion until fragrant.
5
Add the mushroom, zucchini, eggplant, and celery and cook gently over medium heat until soft.
6
Add the bell pepper and fry until coated in oil.
7
Add the salt, pepper, canned tomatoes, tomato paste, wine, reconstitution broth, bay leaf, and thyme and cover, cooking over a low flame for roughly 20 minutes.
8
Remove lid and lightly stir for 1 - 2 minutes. When glistening, remove from heat, sprinkle basil on top as desired and serve.
