Mixed mushroom ragout

Ingredients:

• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon coriander seeds, crushed
• 1 tablespoon red wine vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons tomato purée
• 2 teaspoons soft brown sugar
• 150ml/5fl oz vegetable stock
• 100g/4oz baby button mushrooms
• 100g/4oz chestnut mushrooms,
• quartered
• 100g/4oz oyster mushrooms, sliced
• salt and freshly ground black pepper

• Put the onion, garlic, coriander seeds, vinegar, soy sauce, sherry, tomato purée, sugar and stock in a large saucepan. Bring to the boil, reduce theheat and simmer, covered, for 5 minutes

• Remove the lid from the pan, and simmer for 5 more minutes or until theliquid has reduced by half.

• Add the button and chestnut mushrooms, and simmer for 3 minutes. Stirin the oyster mushrooms, and cook for a further 2 minutes. Remove themushrooms from the pan with a slotted spoon, transfer to a serving dish
and keep warm.

• Boil the juices in the pan for about 5 minutes until reduced to about75ml/3fl oz. Season with salt and pepper.

• Allow to cool for 2–3 minutes, then pour over the mushrooms. Serve hotor well chilled.