This simple sauce is perfect for pouring over pasta, or a thick slice of toasted crusty bread, and goes nicely with both beef and chicken, if desired. While this may serve two, if you happen to be feeding people with less heartier appetites than teenage boys, you will likely have enough for four.
Course Main Dishes
1poundcremini mushroomsor white button - cleaned, trimmed and thickly sliced
1Tablespoonfresh thyme leaves
1/3cupwhite wineor chicken/vegetable stock
Sea salt and fresh black pepper
Heat one tablespoon of the olive oil and one tablespoon of the butter in a large wide skillet set over medium-high heat.
Add half the mushrooms and cook, stirring often, until all the liquid released has evaporated and the mushrooms begin to caramelize. Transfer to a dish and repeat with the remaining oil, butter and mushrooms.
When the second batch of mushrooms is nearly cooked, place the first batch back in the pot. Add the garlic, shallot, thyme leaves, and balsamic vinegar and cook, stirring for a minute or two.
Add the wine and cook until the liquid has almost completely evaporated. Add the cream; lower the heat and stir until the sauce comes to a simmer. Season well with salt and pepper to taste.
My favourite way to serve this ragu is to toss it with orzo and garnish lightly with fresh chopped parsley and grated Parmesan. The tiny rice-shaped pasta is quick-cooking and yields a similar taste to a risotto only with less work. Recipe adapted from The River Cottage Veg cookbook.