Ingredients
For the mushroom ragù:
- 700g portobello mushrooms
- 225g chestnut mushrooms
- 4 tbsp extra virgin olive oil
- 1 large onion, diced
- Sea salt and freshly ground black pepper
- 1 tsp fresh thyme, chopped
- 1 tsp fresh sage or rosemary, chopped
- Pinch of dried chilli flakes or cayenne pepper
- 1 tbsp tomato purée
- 200g tinned chopped tomatoes
- 1 tbsp plain flour
- 500ml mushroom, vegetable or chicken stock (plus a little more if needed)
- 1 tbsp unsalted butter
- 3 garlic cloves, finely chopped
- 3 tbsp fresh parsley, chopped
For the mashed potato:
- 1.2kg floury potatoes (we recommend King Edward), peeled and cut into chunks
- 75g unsalted butter
- 100ml whole milk (warm)
- Salt and pepper to taste
Method
- Prepare the mushrooms: Clean and trim the mushrooms (reserve any stems for stock if you like). Slice them about 3mm thick, keeping the portobello and chestnut mushrooms separate.
- Cook the onion: Heat 2 tbsp olive oil in a wide frying pan over medium-high heat. Add the onion, season with salt and pepper, and cook for about 10 minutes until soft and lightly browned. Remove from the pan and set aside.
- Cook the brown mushrooms: Add 1 tbsp oil to the pan, increase heat to high, and add the brown mushrooms. Season lightly and stir-fry for 3 minutes until browned. Lower the heat to medium, then stir in the thyme, sage (or rosemary), chilli flakes, and tomato purée.
- Add the chopped tomatoes and cook for 1 minute. Season again, then sprinkle with the flour. Stir well and cook for 1 minute more before returning the onions to the pan.
- Make the sauce: Stir in 250ml of the hot stock and cook until slightly thickened. Gradually add the remaining 250ml stock and simmer for 2 minutes. The sauce should have a gravy-like consistency, add a splash more stock if too thick. Taste and adjust seasoning. (This can be prepared up to this point a few hours beforehand and reheated.)
- Finish with the portobello mushrooms: In a separate pan, melt the butter with 1 tbsp olive oil over medium-high heat. When the butter begins to brown, add the portobello mushrooms. Season with salt and pepper, and sauté for about 2 minutes until tender and lightly browned. Stir in the garlic and parsley, cooking for 1 further minute. Combine with the chestnut mushroom mixture and transfer to a warm serving dish.
- Make the mash: Boil the potatoes in salted water for 15-20 minutes until tender. Drain well, then return to the pan to steam off excess moisture. Mash with the butter and gradually beat in the warm milk until smooth and creamy. Season generously.
- Serve: Spoon generous helpings of mash onto each plate, and top with the mushroom ragù. Scatter with extra parsley if desired.