Exotic Mushroom Ragout with Prosciutto & Pattypan Squash

Cut mushrooms into bite-size pieces. Place shallot and olive oil in a sauté pan and cook over med. heat until shallot is translucent, about 3 min. Add mushrooms and cook for 3 min.; add balsamic vinegar and water.

Increase heat to med.-high; cook mushrooms until tender, about 5 min. Season to taste with salt and pepper. Reserve mushrooms and any remaining juices in the pan.

Heat olive oil in a sauté pan over med. heat. Add squash and zucchini and cook for 5-7 min. Add red onion and parsley; season to taste with salt and pepper.

Arrange mushrooms, squash and zucchini in center of each plate. Tear prosciutto into small pieces and interweave with vegetables. Spoon reserved mushroom juices around the plate and drizzle with basil oil. Sprinkle micro herbs around the plate, top with pepper and drizzle with olive oil.

Combine all ingredients in a small saucepan and simmer over low heat for 5 min. or until salt and sugar dissolve.

Remove from heat and steep for 20 min. Refrigerate until ready to use.

Blanch basil, spinach, and parsley in boiling salted water for 45 sec. Immediately shock in ice water and drain. Chop mixture coarsely and squeeze out excess water.

Puree in a blender with olive and grapeseed oils for 3-4 min., or until bright green. Pour into container, cover and refrigerate for 1 day.

Strain oil through a fine-mesh sieve and discard solids. Refrigerate for 1 day, decant, and refrigerate until ready to use, up to 2 weeks.