Ragout Of Peas And Chanterelles

• 1 head garlic
• 1/4 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)

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

garlic, extra virgin olive oil, salt, chanterelle mushrooms, leeks, green peas

Taken from cooking.nytimes.com/recipes/6282 (may not work)