When the cat’s away…

My Irishman has been away for a few days for work so I’ve been making the most of having the house to myself.

So when the ‘cat’s’ away what do the ‘mice’ eat?

Mushrooms!

Actually yesterday was a big mushroom day. I had some leftover roast field mushrooms with poached eggs for brunch.

Then for dinner the most heavenly mushroom ragu. So simple.

Just pop everything in the oven, stir once or twice and wait. Then dinner is ready.

I served mine on a bed of raw super finely sliced kale. But you could use it anywhere you’d normally serve a stew or bolognese.

___________
mushroom ragu
serves 2-3

2 onions, peeled & chopped
500g (1lb) mixed mushrooms, I used field, oyster and shiitake,
sliced or torn
1 1/2 cups vegetable stock or water
2-3 tablespoons tomato paste
few sprigs thyme, leaves only

1. Preheat your oven to 200C (400F). Place onions, mushrooms, stock, tomato paste and thyme in an oven proof dish. Drizzle VERY generously with olive oil.

2. Bake, uncovered for 45 mins – 1 hour or until mushrooms are tender and the sauce has reduced. It’s a good idea to stir it once or twice but if you get chatting on the phone to your brother and forget, it won’t be the end of the world.

3. Taste & season.

VARIATIONS
richer – use a few knobs of butter instead of the olive oil.

different herbs – skip the thyme or replace with sage or rosemary.

cheesy – serve with freshly grated parmesan.

soup – Cook as above then add 2-3 cups stock or water and bring to
a simmer. Puree if you prefer a smooth soup.

carnivore – toss in a few sliced chorizo.

more substantial – add in a can of chickpeas.

Cheers,
Jules x

ps. I’m going to be opening the doors to the Stonesoup Virtual Cookery School again soon!

To be the first notified, join the priority waiting list over here:
www.thestonesoupshop.com/svcs/

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