Quick mushroom and red wine ragù

Quick mushroom and red wine ragù
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

A quick vegetarian ragù recipe, made with portobello mushrooms, makes a substantial midweek supper.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 200g large, flat mushrooms, halved and thickly sliced
  • 1 tbsp tomato purée
  • 100ml red wine
  • 100ml vegetable stock, hot, made from 1/2 cube
  • Few fresh thyme leaves, plus extra to serve
  • Mashed potato, to serve


  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.
  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.
  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.


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