The Mushroom Ragu pictured in the cookbook was serves with polenta.
The Mushroom Ragu was really quick to put together, close to 30 minutes and it was ready to serve, but that is me not including the soaking time for the dried mushrooms, some of which were textually 'meaty'.
D said he did not mind it, but found the flavours a bit low key, even though I had added 1/2 teaspoon some paprika. I agree with him. I also found it a bit watery, even though I cooked it down to thicken. It may be one of those dishes that is better the following day. You can find the original recipe for Mushroom Ragu here. Adapted from The Australian Women's Weekly.
The ragu does look really good. I tried the recipe link, but it doesn't work.
ReplyDeleteThanks for letting me know Judee, I've updated the link so it should be working now.
ReplyDeleteIt looks good. I'm always up for a nice mushroom dish.
ReplyDeleteThanks VegHog.
DeleteYour ragu looks so pretty! I think stews are often better the next day - so many times I have been unsure about a stew and loved it the next day.
ReplyDeleteThank you Johanna. Your right, perhaps i should have made it in advance for the following day. I will remember if there is a next time for this recipe.
Delete30 minutes is quick! Love that!
ReplyDeleteThis dish would have a big success here. Thanks for your saying it needs a little "plus" ; i will add some spices.
Yeah, other than soaking the dried mushrooms.
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