Mushroom Ragout (Serve With Mashed Potatoes) - cooking recipe

Ingredients

40 g butter
2 large brown onions, chopped ocarsely
3 garlic cloves, crushed
1/4 cup plain flour
400 g button mushrooms
400 g swiss brown mushrooms, quartered
400 g flat mushrooms, sliced thickly
2 tablespoons tomato paste
2/3 cup dry red wine
2 cups water
2 cups vegetable stock
2 teaspoons finely chopped fresh thyme

Preparation

Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.
Add tomato paste and wine to mushroom mixture; bring to a boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add the water and stock, return to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.