Mushroom Ragu & Olive Oil Mash

By Jen Booker

October 21, 2018

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 2-4

Ingredients

1 red onion

2 garlic cloves

200g portobello mushrooms

60g green olives

500g potatoes

1 tin dark green lentils

1tsp dried oregano

1tsp dried thyme

1/4 tsp ground cinnamon

1/4 tsp allspice

1 bay leaf

100ml vegan red wine

200ml passata

200g spinach

1 lemon

Olive oil

Directions

1Finely slice the onion

2Finely chop the garlic

3Slice the mushrooms

4Halve the olives

5Peel & chop the potatoes and cover with boiling water and apinch of salt

6Cook for 8-10 minutes

7Heat 2 tbsp oil in a large frying pan

8Gently fry the onions for 5 minutes

9Increase the heat and add the mushrooms and cook for 4 minutes

10Drain the potatoes and transfer back to the pan - set aside

11Drain the lentils

12Stir in the garlic, herbs and spices into the mushrooms

13Pour in the wine, let it bubble and reduce by half

14Add the lentils and passata

15Add 200ml water

16Season and bring to a low boil

17Cook for 5 minutes

18Add the olives

19Mash the potatoes with 2 tbsp olive oil & season to taste

20Stir the spinach into the mushrooms and allow to wilt for 2 minutes

21Add a squeeze of lemon juice to the mushrooms, check the seasoning and serve

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