Recipes

Giant Mushroom & Green Bean Ragout

Serves 4

50-60 minutes including preparation time

Lovely as a main course or side dish. The Madeira or sherry gives it a rather special flavour.

2 tbsp olive oil
450g/1 pound large mushrooms, stems removed and caps cut into ½ inch dice
½ cup dry Madeira or sherry
3 shallots, chopped
1 celery stalk, chopped fine
500ml/28fl oz vegetable stock, reduced over medium-high heat to half the quantity
Salt and freshly ground black pepper
225g/8oz green beans, ends trimmed and cut into 1 inch pieces
1 tbsp cornstarch dissolved in 2 tbsp water
1 tbsp minced fresh tarragon or parsley leaves

Heat 1 tbsp of the olive oil in a large skillet over medium heat.
Add the mushrooms and cook until browned all over (about 5 minutes).
Add ¼ cup of the Madeira, tossing to coat. Set aside.
Heat the remaining 1 tbsp olive oil in a large saucepan over medium heat.
Add the shallots and celery, cover, and cook, stirring occasionally, until tender, about 10 minutes.
Stir in the remaining ¼ cup Madeira, the stock, and salt and pepper to taste and bring to boil over medium-high heat.
Add the green beans, reduce the heat to medium, and simmer until the beans are tender and the liquid is reduced slightly (about 20 minutes).
Whisk in the cornstarch mixture and cook, stirring, until thickened (about 2 minutes).
Add the mushrooms and tarragon, reduce the heat to low and simmer for five minutes to blend the flavours.
Serve hot.

Adapted from Vegan Planet by Robin Robertson, available from VVF, £11.99

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