Mushroom Ragout (serves 8)
2 large brown onions, coarsely chopped
3 cloves garlic, crushed
¼ cup plain flour
1 kilo mushrooms, preferably a mixture of brown, flat, and button but you can use all the same kind if you wish
2 tbsp tomato paste
2/3 cup dry red wine
6 cups veggie stock
2 tsp finely chopped fresh thyme or 1 tsp dried
Heat margarine in large saucepan and cook onion and garlic stirring until onion softens. Add mushrooms and sauté until mushrooms are tender.
Then add tomato paste and wine to the mixture. Bring to a boil and simmer until liquid is reduced by half.
Add flour and stir vigorously until well combined. Add stock and return to a boil Reduce heat and simmer uncovered for about 30 minutes. Stir in thyme.
Served on polenta, baked potatoes or pasta.