The most delicious mixed mushroom ragu ever!
Firstly a giant thank you to John and Fran for waiting so long for this recipe – finally I have found a spare moment to write it up; next I will whip it together and take some photos. Mushrooms are so incredibly good for our immune system that this dish is a must to warm you up in winter and help you survive snot-free. I am writing it up in summer as I crave it all year around. I hope you enjoy it as much as I do!
50g butter (for a dairy free option, use extra virgin olive oil instead)
2 large onions, coarsely chopped
3 cloves of garlic, crushed
1/4 cup (35g) plain flour (Orgran Gluten Free Flour works too)
400g button mushrooms*
400g Swiss brown mushrooms, quartered*
400g flat mushrooms, sliced thickly*
2 tbsp tomato paste
2/3 cup (160ml) dry red wine
2 cups (500ml) vegetable stock
2 tsp finely chopped fresh thyme
*I often use 1.2kg of bog standard mushrooms if I don’t have the above varieties and it is still delicious 🙂
- Heat butter in a saucepan, cook onion and garlic, stirring until onion softens.
- Add flour, stir until mixture bubbles. Add mushrooms, cook, stirring until mushrooms are JUST tender.
- Stir in tomato paste and wine, bring to the boil, then reduce heat and simmer uncovered until liquid reduces by half.
- Add stock, return to the boil. Reduce heat and simmer uncovered 30 mins. Stir in thyme and serve.