French Mushroom Ragout

French Mushroom Ragout


For the ragout 

  • 500g mixed mushrooms, halved or sliced
  • 2 tbsp olive oil
  • 25g butter
  • 1 large onion, peeled and sliced                                      
  • 1 garlic clove, crushed                                                       
  • 2 tsp fresh thyme
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 tbsp plain flour
  • 400g tin of chopped tomatoes
  • 300ml vegetable stock
  • 150ml red wine

To serve

  • 1 small baguette
  • 50g garlic butter
  • 100g brie


  1. Heat the oil and butter together in a large pan. Add the onion and garlic and fry until golden brown. Stir in the thyme. Add the peppers and cook for 5 minutes. Stir in the flour and cook for 2 minutes.
  2. Add the tomatoes, stock and wine, stirring all the time, then bring to the boil. Simmer gently until the sauce has thickened, about 10 minutes.
  3. Add the mushrooms to the pan and cook for 5 minutes until tender. Season to taste.
  4. Transfer to a covered heatproof dish.
  5. Cut the baguette into thick slices. Spread with garlic butter and top each piece with a slice of brie.
  6. Place the baguette slices on top of the mushroom mixture and place under a hot grill for about 5 minutes until the cheese melts. 

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