Name: Mixed mushroom ragu with polenta
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 50 gram butter; 2 brown onions, chopped coarsely; 3 clove garlic, crushed; 1/4 cup (35g) plain flour; 400 gram button mushrooms; 400 gram swiss brown mushrooms, quartered; 400 gram flat mushrooms, sliced thickly; 2 tablespoon tomato paste; 2/3 cup (160ml) dry red wine; 2 cup (500ml) vegetable stock; 2 teaspoon finely chopped fresh thyme

Mixed mushroom ragu with polenta

Earthy, autumnal and deeply savoury, this mushroom ragu is excellent served on polenta, pasta, a side for beef or veal or even on thick slices of toasted sourdough.

Serves 8

Cook

1H 10M

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Ingredients

50 gram butter

2 brown onions, chopped coarsely

3 clove garlic, crushed

1/4 cup (35g) plain flour

400 gram button mushrooms

400 gram swiss brown mushrooms, quartered

400 gram flat mushrooms, sliced thickly

2 tablespoon tomato paste

2/3 cup (160ml) dry red wine

2 cup (500ml) vegetable stock

2 teaspoon finely chopped fresh thyme

Method

1.Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.

2.Stir in paste and wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid reduces by half. Add stock; return to the boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.

3.Serve ragu on cheesy polenta.

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Ingredients

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