Mixed Mushroom Ragu

mixed mushroom ragu✓ Nut-Free
✓ Dairy-Free Option

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 🙂

  1. Heat butter in a saucepan, cook onion and garlic, stirring until onion softens.
  2. Add flour, stir until mixture bubbles. Add mushrooms, cook, stirring until mushrooms are JUST tender.
  3. Stir in tomato paste and wine, bring to the boil, then reduce heat and simmer uncovered until liquid reduces by half.
  4. Add stock, return to the boil. Reduce heat and simmer uncovered 30 mins. Stir in thyme and serve.