Red Wine Chestnut Ragout

Name: Red Wine Chestnut Ragout
Total time: 35 min
Yield: 4 (as a side/sauce)
Ingredients: 500 g chestnut mushrooms, halved or quartered; 1 shallot, finely diced; 2 tbsp butter; 200 ml red wine; 250 ml beef or dark vegetable stock; 1 tsp tomato paste; Fresh thyme

A deep, glossy ragout for steaks, polenta or Yorkshire puddings — the brown cap earns its keep in a proper reduction.

35 minTime

4 (as a side/sauce)Serves

7Ingredients

Made with Chestnut Mushroom

Request a wholesale quote See Chestnut Mushroom

1Melt the butter in a heavy pan, brown the mushrooms well in batches to avoid crowding, about 6–8 minutes total.
2Return all mushrooms to the pan, add the shallot, cook 3 minutes until soft.
3Stir in the tomato paste, cook 1 minute.
4Pour in the red wine, scrape up any browned bits, and reduce by half, about 5 minutes.
5Add the stock and thyme, simmer for 15 minutes until glossy and thickened.
6Season to taste, remove thyme sprigs before serving.

The mushrooms in this recipe

Chestnut Mushroom

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