Wild Mushroom Ragu

Wild Mushroom Ragu

A long weekend with nothing to do after a very busy couple of weeks means we definitely needed a little time to chill.

Parasol Mushrooms Macrolepiota procera

Squeezed in a long walk round an almost deserted Derbyshire nature reserve which was a haven for fungi including thousands of wild parasol mushrooms . I picked them carefully breaking from the base of the stem to ensure the mycelium stayed in place & more will come up in the future seasons, I filled up my backpack

Parasol Mushrooms Macrolepiota procera

These wild mushrooms have a dense texture and can survive a long cooking keeping a meaty chewy texture cooked up this mushroom ragu and saved the other half of the mushrooms to be dried

Parasol Mushrooms Macrolepiota procera

Wild Mushroom Ragu

15 parasol mushrooms – roughly chopped stems and caps
3 garlic cloves finely chopped
1 large onion finely chopped
1/2 bottle of red wine
1 tsp of sweet paprika
1 tbsp of mixed herbs ( oregano , thyme + marjoram)
Salt and Pepper

  1. Sweat on the onions and garlic in a pan with a little olive oil until soft
  2. Add the mushrooms , wine , paprika & herbs
  3. Cover & simmer for 30 minutes , add a little water if required
  4. Taste and season with salt and pepper
  5. Mix with cooked pasta and serve
This entry was posted in Autumn, Wild Food. Bookmark the permalink.

One Response to Wild Mushroom Ragu

  1. Ginger says:

    That sounds lovely, there was a lentil lasagne recipe doing the rounds of the blogging world a while ago…I think the addition of this kind of mushroom would work really well.

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