Recipe | Vege
Mushroom Ragu

A mixture of mushrooms

15 Dried Porcini, soaked for 10 min, squeezed, sliced
10 Dried Shitake, soaked for 10 min, squeezed, sliced
10 Portobello, sliced
10 Champignon, quartered

2 Garlic cloves
2 tablespoons olive oil

  • Fry garlic, remove, save.
  • Sauté each type of mushroom separately until brown, remove, save.
  • Pour off oil.
  • Turn up heat

3 tablespoons Madera wine

  • Pour wine into pan
  • Reduce for 1 min.
  • Add mushrooms

1/2 teaspoon salt
3-4 leaves fresh tarragon (or basil or thyme)

  • Add to pan
  • Serve