Quick mushroom and red wine ragù

Name: Quick mushroom and red wine ragù
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

www.deliciousmagazine.co.uk

Your recipes

Servings: 2

Cost: $15.84 /serving

Author : delicious. magazine

midweek mushroom ragu mushroom ragu

Ingredients

Remove All · Remove Spices · Remove Staples

1 tbsp olive oil1 onion, chopped200 grams large, flat mushrooms, halved and thickly sliced1 tbsp tomato purée100 milliliters red wine100 milliliters vegetable stock, hot, made from 1/2 cubeFew fresh thyme leaves, plus extra to serveMashed potato, to serve

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

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.