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
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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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