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Mushroom Ragout


INGREDIENTS: (for up to 6 people-

1KG Mixed Mushrooms. If you can get some Slippery Jacks as well, then great. If not use a mix of Field Mushrooms, Brown Mushrooms, and maybe a pack of those mixed Japanese style Stir Fry Mushrooms. 500ml Red Wine, 4 cloves of Crushed Garlic, big sprig of fresh Thyme, a tub of cooking Cream, 1 Tbsps of Butter, 1 finely chopped Onion, 500ml of good stock AND/OR a handful of dried Porcini Mushrooms that have been rehydrated in 250ml of hot water and then liquidised (this is a great addition which will pay big flavour dividends). Salt and Pepper to taste. Garnish with a big squeeze of lemon juice and chopped parsely, with a sprinkling of Cayenne Pepper on top.

METHOD:  Chop the Mushrooms up into big chunks and pan fry with the butter and the onion and garlic for a few minutes, then transfer to your lidded cooking pot.
Add the red wine and the Porcini Mushrooms, herbs and stock, as well as the Thyme and then season well.

Transfer to a Medium to Hot 180 degree oven and cook for an hour or so. Introduce the cream half way through the cooking process. Alternatively you can cook on the hob on a low heat for 45 minutes, adding the cream after 20 minutes.

Taste and adjust the seasoning.
Add the garnish (above), and serve.
OR: you can put into bowls and add the garnish to each bowl.

OPTIONS: whisk in a Tbsp of Truffle Oil at the last moment, or a dollop of Mushroom Ketchup.

SERVE WITH: Again it has to be Mashed Potatoes or Crusty Farmhouse  Loaf
with more Bold Red Wine to drink.