Mixed Mushroom Ragu Recipe From Carol

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
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Mixed Mushroom Ragu

Recipe Category: Vegetarian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 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

Method

  • 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

Notes

NOTES FROM CAROL: I don’t often use oyster mushrooms, I usually mix button and chestnut, or even just chestnut. I also don’t always reduce the liquid because it is rather nice when it is a little bit more runny.

Click on the links for conversions and notes.

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