BlogVeggieFrench Mushroom Ragout

French Mushroom Ragout

French Mushroom Ragout

Serves 6


Prep: 15 minutes

Cooking: 30 minutes

30ml (2 tablesp) olive oil

25g (1oz) butter

1 large onion, peeled and sliced                                      

1 clove garlic, crushed                                                       

10ml (2 teasp) fresh thyme

1 red pepper & 1 yellow pepper, sliced

30ml (2 tablesp) plain flour

400g (14oz) can chopped tomatoes

300ml (½ pint) vegetable stock

150ml (¼ pint) red wine

500g (1lb 2oz) mixed mushrooms, halved or sliced

1 small baguette

50g (2oz) garlic butter

100g (4oz) brie


  1. Heat the oil and butter together in a large pan. Add the onion and garlic and fry until golden brown.
  2. Stir in the thyme. Add the peppers and cook for 5 minutes.
  3. Stir in the flour and cook for 2 minutes.
  4. Add the tomatoes, stock and wine, stirring all the time, then bring to the boil. Simmer gently until the sauce has thickened, about 10 minutes.
  5. Add the mushrooms to the pan and cook for 5 minutes until tender. Season to taste.
  6. Transfer to a covered heatproof dish.
  7. Cut the baguette into 1cm/ ½” slices. Spread with garlic butter and top each piece with a slice of brie.
  8. Place the baguette slices on top of the mushroom mixture and place under a hot grill for about 5 minutes until the cheese melts.