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quick mushroom and red wine ragù

www.deliciousmagazine.co.uk

Your Recipes

Servings: 2

Cost: $15.84 /serving

Author : delicious. magazine

midweek mushroom ragu mushroom ragu

Ingredients

Remove All · Remove Spices · Remove Staples

1 tbsp olive oil1 onion, chopped200 grams large, flat mushrooms, halved and thickly sliced1 tbsp tomato purée100 milliliters red wine100 milliliters vegetable stock, hot, made from 1/2 cubeFew fresh thyme leaves, plus extra to serveMashed potato, to serve

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Instructions

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Step 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.

Step 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.

Step 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.