Wild Mushroom Ragu

Wild Mushroom Ragu

Wild Mushroom Ragu
Again we prefer to be wild Mofo’s and use wild mushrooms if possible! A nice mixture of Shiitake, oyster or chanterelles works great!
Serves 2 


  • 1 teaspoon extra-virgin olive oil
  • 120g thinly sliced pancetta, finely chopped (Don’t use to make it veggie)
  • 600g mixed mushrooms, stemmed and thinly sliced
  • 1 large shallot, finely chopped
  • 4 cloves garlic finely chopped
  • 20g chopped chives
  • 1 teaspoon finely chopped thyme
  • 50ml Madeira or Marsala or white wine
  • 150ml cup heavy cream
  • Salt and freshly ground pepper
  • 100g parmesan


  1. Put your olive oil in a pan over medium to high heat.
  2. Add the pancetta if using and keep stirring until nicely browned, about 5 minutes.
  3. Transfer the pancetta to a plate and keep the fat in the pan.
  4. Add the mushrooms to the pan and again stirring occasionally cook for about 7 minutes until lightly browned and softened. 
  5. Add the shallot, garlic, chives and thyme and cook, stirring, until the shallot has softened.
  6. Add the wine and cook away until  evaporated.
  7. Scrape up any brown bits on the bottom of the pan.
  8. Stir in your cream and simmer until the whole ragu slightly thickens.
  9. Stir it up and season well with salt and pepper to taste.
  10. Stir in your pancetta. 
  11. Toss in your grated parmesan.
  12. Stir well.
  13. Serve