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Mixed Mushroom Ragout

(submitted by Melissa)

4 Servings

Per portion: Engery 41Kcals/172kJ Protein 2.51g Fat 0.66g Saturated Fat 0.08g Fibre 1.02g

1 small onion, finely chopped

1 garlic clove, crushed

5ml/1 tsp coriander seeds, crushed

30ml/2 tbsp red wine vinegar

15ml/1 tbsp soy sauce

15ml/1 tbsp dry sherry

10ml/2 tsp tomato puree

10ml/2 tsp soft light brown sugar

150ml/ ¼ pint/ 2/3 cup vegetable stock

115g/40z baby button mushrooms

115g/4oz chesnut mushrooms, quartered

115g/4oz oyster mushrooms, slice

salt and black pepper

coriander sprig, to garnish

1. Put the first nine ingredients into a large saucepan. Bring to the boil and reduce heat. Cover and simmer for 5 minutes.

2. Uncover the saucepan and simmer for 5 more minutes or until the liquid has reduced by half.

3. Add the baby button and chesnut mushrooms and simmer for 3 minutes. Stir in the oyster mushrooms and cook for further 2 minutes.

4. Remove the mushrooms from the pan with a slotted spoon and transfer them to a serving dish. Keep warm, if serving hot.

5. Boil the juices for about 5 minutes or until reduced to about 75ml/5 tbsp. Season to taste. Allow to cool for 2-3 minutes, then pour over the mushrooms. Serve hot or well chilled, garnished with a sprig of coriander.

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