Quick mushroom and red wine ragù

Name: Quick mushroom and red wine ragù
Yield: Serves 2
Ingredients: 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

Published: 31 Jan 06
Updated: 18 Mar 24

Test kitchen approved

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

Serves 2
Ready in 20 minutes

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Ingredients

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

Method

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.
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.
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.

Recipe from February 2006 Issue

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Quick mushroom and red wine ragù

Ingredients

Method

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