25 Nov 2012

A mushroom ragu ...

mushroom ragu - Well Seasoned recipes
As our nights are quickly and coldly drawing in and it feels like we're literally losing part of the day, a nice easy weeknight dish is just whats needed sometimes. I made a big batch of this last weekend and we used it in at least three different meals! It will happily keep in the fridge for three to four days or could be frozen in batches.

If you're lucky enough to have picked some wild mushrooms and dried out a stash to get yourself through the winter (as I was a few years ago) its a good sauce to use them in, if not its worth seeking some out as they give the sauce its depth of flavour.

It can be used in loads of ways, here's just a few ...; as a simple pasta sauce, as a base for a beef and mushroom bolognaise, as a sauce for spinach and mushroom lasagne, for stuffed pasta bake topped with ricotta cheese and fresh herbs, or even a sauce for pizza bases!

Mushroom ragu
Serves 4 

20g dried wild mushrooms
200g chestnut mushrooms, finely diced
1 large onion, finely diced
2 cloves of garlic, finely chopped
Large splash of red wine
1 tin of plum tomatoes
1 tbsp tomato puree
Fresh bay leaf, large sprig of thyme and small sprig of rosemary

In a small bowl rehydrate the wild mushrooms by covering them with 200ml of boiling water.

Add a large splash of olive oil to a medium sized pan and heat until very hot, add the diced chestnut mushrooms and a little salt and leave until they start to brown before stirring them. Continue to cook and stir infrequently giving all the mushrooms a chance to colour before removing them from the pan.

Remove the wild mushrooms from the liquid and keep the liquid for use later, finely chop and set aside.

Add a little more oil to the pan and place on a low heat, add the onions and garlic and saute gently until they start to soften. Add the chopped wild mushrooms and the chestnut mushrooms and saute for a further 5 minutes. Add the red wine and turn up the heat so it starts to simmer before adding the liquid from the wild mushrooms, the tomatoes, tomato puree and herbs.

Gently simmer the sauce until it reduces by about a third to a nice rich and glossy consistency and season well to taste with salt.

This sauce will keep in the fridge for three to four days or can be frozen for up to a month.

mushroom ragu - Well Seasoned recipes

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