Mushroom ragu Recipe | 4Food

Healthy recipes Mushroom and red wine ragu recipe

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Date Published:: 25/09/2007

A quick recipe for a substantial supper. The mushrooms and wine give a real meatiness, although vegetarians can enjoy this too.

Serves 2
Ready in 20 minutes

Ingredients

1 tbsp olive oil
1 onion, chopped
200g large, flat mushrooms, halved and thickly sliced
1 tbsp tomato purée
100ml red wine
100ml vegetable stock, hot, made from 1/2 cube
Few fresh thyme leaves, plus extra to serve
Mashed potato, to serve

Method: How to make mushroom ragu

1. Heat the oil in a wide saucepan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the mushrooms. Cover and cook for 5 minutes, until the mushrooms have released some juice.

2. Uncover and cook for a few minutes to evaporate the juice, then stir in the purée. Cook for 30 seconds, then stir in the red wine. Bubble for a few minutes to reduce by half.

3. Make up the stock and stir in with a few fresh thyme leaves. Bubble for a few minutes, until reduced a little, then season. Spoon over home-made mash, top with more fresh thyme and serve with steamed broccoli.

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