Italian Mushroom Ragout

• 8 cloves garlic, crushed
• 4 green onions, trimmed and finely sliced
• 1 tablespoon sea salt
• 200 g fresh button mushrooms
• 100 g fresh oyster mushrooms
• 150 g fresh shiitake mushrooms, stems discarded
• 100 g fresh swiss brown button mushrooms
• 100 g fresh enoki mushrooms
• 100 g fresh black cloud ear mushrooms
• 125 g unsalted butter, roughly chopped
• 1/2 cup extra virgin olive oil
• 1 pinch cracked white pepper
• 1/2 cup dry white wine
• 1/2 cup roughly chopped flat leaf parsley

1. Place garlic, onions and salt in a heavy-based pan.
2. Cover with all the mushrooms except enoki and cloud ear fungus.
3. Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow flavours of the onions and garlic to penetrate the mushrooms.
4. Add wine and remaining mushrooms, stirring to combine.
5. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.
6. Stir in parsley and serve.

garlic, green onions, salt, fresh button mushrooms, mushrooms, fresh shiitake mushrooms, fresh swiss brown button mushrooms, fresh enoki mushrooms, fresh black cloud ear mushrooms, unsalted butter, extra virgin olive oil, cracked white pepper, white wine, flat leaf parsley

Taken from www.food.com/recipe/italian-mushroom-ragout-77737 (may not work)