Mushroom and chestnut ragout

Mushroom and chestnut ragout

Mushroom and chestnut ragout

Mushroom and chestnut ragout

The prefectly matched flavours of Mushrooms and Chestnuts make this dish a perfect warming family supper.

Serves 4

Preparation time 15 minutes
Cooking time 30 minutes


2 tablespoons of olive oil

1 stick celery, chopped

1 large onion, peeled and chopped

2 cloves garlic, peeled and crushed

800g mixed mushrooms, like shitake, oyster and field fromTurnips

300ml Madeira or sherry from Brindisa

3 large sprigs thyme

150ml stock

200g chestnuts, cooked and peeled

2 tablespoons grainy mustard from Fitz Fine Foods

150g crème fraiche

Preparation Method

Heat the olive oil in a large pan. Add the celery and onion and sweat for about 10 minutes until soft and translucent.

Next, put in the garlic and cook for a few more minutes. Thickly slice the mushrooms and place in the pan with the onions. Turn up the heat and fry everything until the mushrooms start to soften.

Pour in the Madeira and bubble for a minute or so then add the thyme and stock. Season generously, bring back up to the boil then turn down, cover and simmer for 15 minutes.

Remove the lid, turn up the heat and add the chestnuts, mustard and crème fraiche. Bubble for about 5 minutes to reduce and thicken the sauce.

Check the seasoning then serve with pasta or fragrant rice.


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