Mushroom Ragoût

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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  • 800 g fresh wild mushrooms, or a combination of wild and cultivated (obviously the more wild ones the better)
  • 1 tablespoon olive oil


Wipe the mushrooms thoroughly, trim off tough or woody stems, and slice the mushrooms or cut them into generous pieces.

Heat 1 teaspoon olive oil and 1 tablespoon butter in a non-stick frying pan