Mushroom Ragout

I came home from doing the grocery shopping today with a big tub of the freshest mushrooms. I’m a sucker for anything in the “reduced” section, which also explains the several eggplants and zucchinis that are now sitting in the crisper drawer. A quick clear-out of the fridge to make room for the groceries dictated lunch.



500g button or other mushrooms, sliced (about 5mm thick)
2 spring onions (scallions), green and white parts, chopped
50g butter
100g mascarpone
freshly ground black pepper
1 tbsp chives, finely chopped


Melt the butter in a large skillet and add the spring onions. Cook over a low heat for about 5 minutes. Add the mushrooms and a few grinds of pepper and sauté, stirring occasionally, until they soften – about 15 minutes. Add the mascarpone and stir gently until it melts completely. Serve with a sprinkling of chives and some fresh crusty bread.

You could add a bit more pepper and a sprinkling of parmesan when you serve it, too.

Serves 2.

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