Wild Mushroom Ragù
Wild Mushroom Ragù



  • 500g mixed wild mushrooms
  • 1 chopped garlic clove
  • 1 sprig of thyme
  • 100ml red wine
  • 250ml chicken stock
  • 15g each chopped parsley and chives
  • 25g butter
  • Dash of olive oil
  • Cooked polenta, to serve
  • Add a dash of oil to a pan, then toss in the mushrooms, thyme and garlic, and fry for a few mins to soften. Season well, then pour in the wine and let it evaporate. Add the stock, cook for 10 mins, then scatter with the herbs and dot with the butter to finish. Serve with warm polenta - perfect!
50 mins
2 serving

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