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All recipes are deliciously vegan.

Giant Mushroom & Green Bean Ragout

gluten free
wheat free
2 spoon difficulty rating

60 minutes

Serves: 2-4

Giant Mushroom & Green Bean Ragout

Lovely as a main course or side dish. The Madeira or sherry gives it a rather special flavour. Adapted with thanks from Vegan Planet by Robin Robertson

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  • 2 tbsp olive oil
  • 450g/1 pound large mushrooms, stems removed and caps cut into ½ inch dice
  • 120ml/4fl oz dry Madeira or sherry
  • 3 shallots, chopped
  • 1 celery stalk, chopped fine
  • 500ml/28fl oz vegetable stock, reduced over medium-high heat to half the quantity
  • Salt and freshly ground black pepper
  • 225g/8oz green beans, ends trimmed and cut into 1 inch pieces
  • 1 tbsp cornstarch dissolved in 2 tbsp water
  • 1 tbsp minced fresh tarragon or parsley leaves


1. Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the mushrooms and cook until browned all over (about 5 minutes). Add half of the Madeira/sherry, tossing to coat. Set aside. 

 2. Heat the remaining  tbsp of olive oil in a large saucepan over a medium heat. Add the shallots and celery. Cover and cook, stirring occasionally, until tender, for ahout 10 minutes. Stir in the remaining 60ml Madeira or sherry, the stock, salt and pepper to taste and bring to the boil over a medium-high heat.  

3. Add the green beans, reduce the heat to medium-low and simmer until beans are tender and the liquid reduced slightly - about 20 minutes.

4. Whisk in the cornflour mixture and cook, stirring vigorously until thickened. Add the mushrooms and tarragon, reduce the heat and simmer for five minutes or more to blend the flavours. Serve hot.

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