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Mushroom Ragu
Mushroom Ragu
  • 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

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 hour until the mushrooms have softened entirely and the sauce is thick.