Sweet and Sour Mushroom Ragout

Step 1 of 5:

 

Clean the mushrooms and cut them into bite-sized pieces. Finely dice the shallot.

Step 2 of 5:

 

Heat oil in a pot or deep pan. Sear the mushrooms in batches over high heat until lightly browned. Remove from the pot and set aside.

Step 3 of 5:

 

Sauté the shallot in the same pot until translucent. Deglaze with vegetable dashi and bring briefly to a boil.

Step 4 of 5:

 

Season the dashi with soy sauce, vinegar, sugar, and salt to achieve a sweet-and-sour balance. The flavor should be clear but not overly sharp.

Step 5 of 5:

 

Mix the starch with a little cold water until smooth. Stir it into the gently simmering liquid until it thickens slightly. Add the sautéed mushrooms to the broth and heat briefly.