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Mushroom ragu recipe

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This rich mushroom ragu is just perfect on top of some fresh pasta or greens. Bursting with deep flavours, it's cooked with sweet sherry, earthy wild mushrooms and tangy tomato sauce. See method

Serves 4
10 mins to prepare and 1 hr 30 mins to cook
184 calories / serving
Freezable
Healthy

Ingredients

1 tbsp olive oil
2 onions, finely diced
4 garlic cloves, crushed
2 celery stalks, finely diced
316g (10 1/2oz) chestnut mushrooms
316g (10 1/2oz) forester mushrooms
316g (10 1/2oz) wild mushrooms
100ml (3 1/2fl oz) dry sherry
small bunch of thyme
1 tbsp tomato purée
200ml (7fl oz) chicken or vegetable stock
2 tbsp butter
pasta to serve, optional

Each serving contains

Energy
755kj
184kcal 9%
Fat
10g 14%
Saturates
4g 22%
Sugars
6g 6%
Salt
0.2g 3%

of the reference intake
Carbohydrate 9g Protein 6.2g Fibre 5g

Method

In a large, heavy based saucepan, soften the onions, garlic and celery in a little oil. When the onions have become translucent, turn up the heat and add the mushrooms and fry until they are golden.
Add the sherry, scraping up any sediment at the bottom of the saucepan. Stir until the sherry has nearly cooked off, then add the remaining ingredients.
Cook for 1 hr until the mushrooms have softened entirely and the sauce is thick.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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