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This classic French dish of mushroom ragout is the perfect winter warmer. Rich with red wine and vegetables means its an indulgent treat suitable for vegetarians.
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
- 1 small baguette
- 50g garlic butter
- 100g brie
- 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.
- 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.
- Add the mushrooms to the pan and cook for 5 minutes until tender. Season to taste.
- Transfer to a covered heatproof dish.
- Cut the baguette into thick slices. Spread with garlic butter and top each piece with a slice of brie.
- Place the baguette slices on top of the mushroom mixture and place under a hot grill for about 5 minutes until the cheese melts.