Mixed Mushroom Ragu
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.