The long awaited Mixed Mushroom Ragu

The most delicious mushroom dish ever!


Firstly a giant thank you to John and Fran for waiting so long for this recipe – finally I have found a spare moment to write it up, next I will whip it together and take some photos!  Mushrooms are so incredibly good for our immune system that this dish is a must to warm you up in winter and to help you survive snot free.  I am writing it up in summer as I crave it all year around!  I hope you enjoy it as much as I do!


50g Butter

2 large onions coarsely chopped

3 cloves of garlic crushed

1/4 cup (35g) plain flour (Orgran gluten free works too)

400g button mushrooms  *

400g swiss brown mushrooms, quartered *

400g flat mushrooms, sliced thickly *

NOTE – I often use 1.2kg of bog standard mushrooms if I don’t have the above varieties and it is still delicious!

2 tbs tomato paste

2/3 cup (160ml) dry red wine

2 cups (500ml) vegetable stock

2 tsp finely chopped fresh thyme



Heat butter in a saucepan, cook onion and garlic, stirring until onion softens.

Add flour, stir until mixture bubbles

Add mushrooms, cook, stirring until mushrooms are JUST tender.

Stir in paste and wine, bring to the boil, reduce heat, simmer uncovered until liquid reduces by half.

Add stock, return to the boil. reduce heat, simmer uncovered 30 mins.

Stir in thyme.




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