Mushroom and Wine Ragu
Mushroom and Wine Ragu



  • 1 tbsp olive oil
  • 1 chopped onion
  • 200g portobello mushrooms, thickly sliced
  • 1 tbsp tomato puree
  • 100ml red wine
  • 100ml veg stock
  • A few thyme leaves
  • Mash, to serve
  • Heat the oil in a large saucepan and cook the onion for 5 mins to soften. Stir in the mushrooms, then cover and cook for 5 mins. Uncover, cook for a few more minutes to evaporate most of the juices, then stir in the puree and cook for 30 seconds.
  • Pour in the wine, and bubble until reduced by half. Stir in the stock and thyme leaves, simmer for a few mins to reduce a little, then serve with mashed potato.
20 mins
2 serving

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