Mushroom Ragout

While Ian, Annabel and I had the lamb, i made this mushroom ragout for Tara.  The key is obviously in the mushrooms you use. I used large portabello mushrooms which give a lovely meaty texture.  This has a good depth of flavour.

- Saute 1 finely chopped white onion, 1 red onion and 2 stalks of thinly sliced celery in a pan with 1 teaspoon olive oil and 1 tablespoon butter.
- When they begin to soften, add 3 chopped cloves garlic, some salt and pepper.
- As the garlic and onions brown, add 90 ml red wine, 35 ml marsala, a bay leaf and 1/2 teaspoon thyme.
- Simmer gently until the wine boils away.
- In a separate pan, saute 800g mushrooms in 2 teaspoons olive oil and 2-3 tablespoons butter.
- Add some salt and a pinch of cayenne pepper.
- When they colour, add 85ml red wine and 40 ml marsala.
- Allow the wine to cook down, then add the onions.
- Melt 1 tablespoon butter in a pan, add 1 tablespoon flour and stir for a few minutes while it browns.
- Then whisk in 500ml hot vegetable stock.
- Add this sauce to the mushrooms, add 3 tablespoons parsley and simmer for a further 10 mins.