Mushroom Ragu

A rich, creamy mushroom ragù with shallots, thyme and Madeira, finished with lemon and parsley. Serve spooned over pasta for a quick, comforting meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a frying pan over a medium heat. Add the shallots, garlic, thyme and bay leaf and cook until soft but not coloured. In a separate pan, fry the mushrooms in hot oil in batches until golden and add to the shallots.

Step 2

Add the madeira and allow to reduce by half. Add the ketchup, tomato purée and soy sauce and simmer for 5–10 minutes until the liquid has reduced by half.

Step 3

Add the cream and cook for a further 5 minutes. Squeeze the lemon over the mixture, season with salt and pepper and sprinkle with parsley. Serve with pasta.