Ragout Of Peas And Chanterelles

Ingredients

• 1 head garlic
• ¼ cup extra virgin olive oil
• Sea salt and freshly ground black pepper to taste
• 1 pound chanterelle mushrooms, trimmed
• 2 leeks, white and tender green part only, chopped
• 1 cup freshly shelled green peas (from 3/4 pound unshelled)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    277 calories; 14 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 7 grams protein; 25 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Preheat oven to 350 degrees. Trim garlic head about 1 inch from top, exposing cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and wrap tightly with foil. Roast until cloves are soft and golden brown, about 1 hour. Unwrap, and allow to cool to room temperature. Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil. Set aside.
2. Tear any large chanterelles into pieces, and reserve. In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes. Add chanterelles, and saute until tender, about 5 minutes. Add peas and a tablespoon of water if mixture looks dry. Cover pan, and cook over low heat until peas are just tender, about 8 minutes. Stir in roasted garlic mixture, and season with salt and pepper to taste.