Mushroom ragu

Mushroom ragu recipe

7 ratings

This rich mushroom ragu is just perfect on top of some fresh pasta or greens. Bursting with deep flavours, it's cooked with sweet sherry, earthy wild mushrooms and tangy tomato sauce. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 184 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 2 onions, finely diced
  • 4 garlic cloves, crushed
  • 2 celery stalks, finely diced
  • 316g (10 1/2oz) chestnut mushrooms
  • 316g (10 1/2oz) forester mushrooms
  • 316g (10 1/2oz) wild mushrooms
  • 100ml (3 1/2fl oz) dry sherry
  • small bunch of thyme
  • 1 tbsp tomato purée
  • 200ml (7fl oz) chicken or vegetable stock
  • 2 tbsp butter
  • pasta to serve, optional

Each serving contains

  • Energy

    755kj
    184kcal
    9%
  • Fat

    10g 14%
  • Saturates

    4g 22%
  • Sugars

    6g 6%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 9g Protein 6.2g Fibre 5g

Method

  1. In a large, heavy based saucepan, soften the onions, garlic and celery in a little oil. When the onions have become translucent, turn up the heat and add the mushrooms and fry until they are golden.
  2. Add the sherry, scraping up any sediment at the bottom of the saucepan. Stir until the sherry has nearly cooked off, then add the remaining ingredients.
  3. Cook for 1 hr until the mushrooms have softened entirely and the sauce is thick.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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