This recipe for mixed mushroom ragu is from a friend of my mom and dad’s.
My mom’s friend has become my friend on facebook. It is quite a thing this social networking. I am slowly becoming better at it. However, I have hidden my facebook profile so that ex school ‘friends’ cannot find me. I reckon that after 30 years if I have not spoken to someone they are really not my friend!
I am a JD Robb fan and she writes books set from 2058 onwards. She talks of off planet which are the inhabited planets other than earth. Dave and I live off planet as far as some of our family is concerned. So, facebook is a great way for me to know which cousin is pregnant, which nephew is in a relationship and even maybe soon which niece is getting married.
I am facebook friends with quite a few bloggers, some of whom I have met in real life, and others who are just a status line on my wall. I consider each of these friends important as I ‘talk’ with them everyday. So, back to my mom’s friend. Carol and Michael used to live in South Africa and I have had the pleasure of eating at their table. They now live in London, and Carol shared this recipe for mixed mushroom ragu with me. I have changed it a bit from the original: I did not have onions and I used Port instead of Sherry due to my sucrose intolerance.
Mixed Mushroom Ragu
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 5 mls coriander seeds, crushed
- 30 mls red wine vinegar
- 5 mls soy sauce
- 15 mls port
- 10 mls tomato paste
- 10 mls fructose
- 150 mls vegetable stock
- 350 g mixed mushrooms, sliced. You can use button, chestnut mushrooms, oyster mushrooms, shitake etc.
- Salt and freshly ground black pepper to season
- put the shallot, garlic, coriander, vinegar, soy, port, tomato paste, fructose and stock into a large saucepan
- bring to the boil and reduce the heat
- cover and simmer for 5 minutes
- uncover the saucepan and simmer for 5 more minutes, or until the liquid has reduced by half
- add the mushrooms and simmer for 3 minutes
- season to suit your palate
- remove the mushrooms from the pan with a slotted spoon and transfer them to a serving dish
- keep warm, if serving hot
- boil the juices for about 5 minutes or until reduced to about 75mls
- check your seasoning and then allow to cool for 2-3 minutes
- pour over the mushrooms
- serve hot or well chilled