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
- Heat the olive oil and shallots and a pinch of salt in a large skillet over medium heat. Cook until softened.
- Add mushrooms and cook for a few minutes until lightly browned, then add ½ teaspoon of salt. Continue cooking until mushrooms are tender.
- 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.
- Serve ragu with parmesan.