Tasty Mushroom Ragu

This tasty recipe is ready to eat in less than half an hour and is wonderful served with polenta.


500g portobello mushrooms sliced into 2cm chunks

45ml olive oil

2 finely sliced shallots

1 thinly sliced garlic clove

1tsp balsamic vinegar

3tbsp tomato paste

1/2tsp red chilli flakes

30g unsalted butter

75-125ml water or vegetable stock

2tsp chopped fresh thyme or rosemary

50g grated parmesan



  1. Heat the olive oil and shallots and a pinch of salt in a large skillet over medium heat. Cook until softened.
  2. Add mushrooms and cook for a few minutes until lightly browned, then add ½ teaspoon of salt. Continue cooking until mushrooms are tender.
  3. Add the herbs, tomato paste, vinegar, butter and garlic and stir to combine. Add around 75ml of stock or water to create a sauce, adding more stock if needed.
  4. Serve ragu with parmesan.

Serves 4