Mixed mushroom ragout
Put the onion, garlic, coriander seeds, vinegar, soy sauce, sherry, tomato purée, sugar and stock in a large saucepan. Bring to the boil, reduce the heat and simmer, covered, for 5 minutes
Remove the lid from the pan, and simmer for 5 more minutes or until the liquid has reduced by half.
Add the button and chestnut mushrooms, and simmer for 3 minutes. Stir in the oyster mushrooms, and cook for a further 2 minutes. Remove the mushrooms from the pan with a slotted spoon, transfer to a serving dish and keep warm.
Boil the juices in the pan for about 5 minutes until reduced to about 75ml/3fl oz. Season with salt and pepper.
Allow to cool for 2–3 minutes, then pour over the mushrooms. Serve hot or well chilled.