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Ratatouille with lion’s mane mushrooms

While zucchini, yellow squash and eggplant are traditional components of this dish, you can use any variety of summer squashes in all different combinations. Early in the summer I use zucchini and yellow squash, later patty pan and eggplant. Really what elevates a ratatouille is carefully browning each piece of squash and eggplant. This way they keep their own distinctive flavor when swimming in the juices donated by the tomatoes. The lion’s mane should be sauteed as well, be careful not to overcook them they can take on a slightly bitter flavor.

Cooking Instructions

  • 1.Cut thin slices of squash, eggplant and mushrooms and season with salt and pepper.
  • 2.In a large skillet, heat 1 tablespoon of olive oil and saute the squash, eggplant and lion's mane mushrooms in batches until lightly browned on both sides.
  • 3.Slice tomatoes and season with salt and pepper, allow slices to absorb salt and surrender some of their liquid.
  • 4.Combine garlic, parsley, thyme, oregano and half the Parmesan in a small bowl.
  • 5.Discard excess tomato juice and sprinkle herb-garlic mixture over each tomato slice.
  • 6.Spread 1T of olive oil in the bottom of a 10x10 inch or equivalent size baking dish. Place bay leaf in the center of the dish.
  • 7.Arrange slices of prepared vegetables in rows or concentric circles alternating between squash, tomatoes, eggplant and lion's mane. Sprinkle with remaining cheese.
  • 8.Bake at 350ºF for an hour or until cheese is slightly browned.
  • 9.Serve atop of bread, pasta, couscous or polenta - be sure to remove bay leaf.

Ingredients

  • 2-4 squash and/or eggplant
  • several tomatoes- roma or any meaty slicer
  • ½ pound lion's mane mushrooms
  • ½ cup freshly grated Parmesan
  • 4 cloves garlic minced
  • 1Tbs finely chopped fresh parsley
  • 1Tbs chopped fresh basil
  • 1tsp chopped fresh oregano
  • 1 fresh bay leaf (optional)
  • 5Tbs olive oil