Mixed mushroom ragout







Cook Time

25-30 Min


  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons tomato purée
  • 2 teaspoons soft brown sugar
  • 150ml/5fl oz vegetable stock
  • 100g/4oz baby button mushrooms
  • 100g/4oz chestnut mushrooms, quartered
  • 100g/4oz oyster mushrooms, sliced
  • salt and freshly ground black pepper
  • 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.
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