Mushroom Ragoût

Name: Mushroom Ragoût
Ingredients: 500 ml heated vegetable stock (I use Marigold bouillon powder or Italian porcini stock cubes); 1 tablespoon flour, preferably Italian 00 flour; 1 bay leaf; ½ teaspoon thyme leaves; 75 ml Marsala; 800 g fresh wild mushrooms, or a combination of wild and cultivated (obviously the more wild ones the better); pinch of cayenne; 1 tablespoon olive oil; 175 ml dry red wine; 3 tablespoon flat-leaf parsley, chopped; 2 stalks celery, sliced thinly; 3 cloves garlic, chopped; 4–5 tablespoons butter; 1 white onion, chopped finely; 1 red onion, sliced finely

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Ingredients

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

Main course
Lunch
Vegetarian

Method

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