Mushroom ragu

Mushroom ragu

By
From
The Yoga Kitchen
Serves
2
Photographer
Lisa Cohen

If there is one vegetable (or fungi) which connects us to the earth more than any other, it’s mushrooms. It must be their earthy taste and ability to take on rich flavours. This recipe can be whipped up after a long day at work in 5–10 minutes. This ragu can be served with courgetti (spiralised courgettes/zucchini), sweet potato gnocchi, over a baked sweet potato, or simply eaten alone with a slice of gluten-free sourdough bread.

Ingredients

Quantity Ingredient
1 tablespoon coconut oil
600g chestnut mushrooms, sliced into 1–2cm pieces
4 garlic cloves, thinly sliced
2 tablespoons tomato puree
1/2 teaspoon raw cacao powder
1/2 teaspoon sweet paprika
300ml vegetable stock
5 sprigs thyme
himalayan sea salt
freshly cracked black pepper

Method

  1. Heat the coconut oil in a large frying pan and sauté the mushrooms and garlic over a medium–high heat until golden brown.
  2. In a small bowl, mix together the tomato purée, raw cacao powder and sweet paprika, then add to the mushrooms. Reduce the heat to low and coat all the mushrooms with the paste.
  3. Now add the vegetable stock and thyme. Stir together and allow the sauce to bubble and reduce for 10 minutes. Season to taste and remove the thyme sprigs and serve.
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