Delicious Shiitake Ratatouille

Make a perfect ratatouille free of artificial seasonings!

Delicious Shiitake Ratatouille

Make a perfect ratatouille free of artificial seasonings!

Make a perfect ratatouille free of artificial seasonings using dried shiitake and tomato paste!

The guanylic acid found in dried shiitake enhances the umami flavor of other ingredients. Sautee and stew vegetables to make this simple ratatouille with a rich umami taste that makes it a fantastic side dish for wine!

( 4 servings )

shiitake
2 dried
a zucchini
1/2
a eggplant
1/2
a celery stalk
5cm
an onion
1/2
a bell pepper
1/2
a can of cut tomatoes
1/2 ( 200g )
tomato paste
1 tbsp ( 18g )
garlic, finely chopped
1/2 - 1 clove
white wine
30ml
shiitake reconstitution broth
30ml
leaf
1 bay
salt
1/2 tsp
black pepper
A pinch
thyme
A pinch
olive oil
1 tbsp
Basil to taste

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.