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