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Clover Mushroom Ragu with Olive Pride and lemon potatoes

Mushroom Ragu with Olive Pride and lemon potatoes

Clover Mushroom Ragu with Olive Pride and lemon potatoes 

Recipe by: Mo Horne
1 T oil
1 onion, chopped
2 cloves of garlic in skins, bruised
few sprigs of fresh thyme
2 sprigs of fresh Rosemary 
200g portobellini/button mushrooms, roughly chopped
1 T tomato paste
x1 tin of chopped tomatoes
2 pototoes cubed and cooked
Clover Olive Pride Extra virgin olive oil
Squeeze of lemon juice
Lemon zest
½ tsp salt
Heat the oil in a pan. Add the chopped onion, garlic and fresh herbs to the heated oil. Add in the chopped mushrooms and cook together,until the mushrooms become a deep golden brown in colour. Add the tomato paste and chopped tomatoes and allow to cook until the sauce slightly thickens. Season with a half teaspoon salt and pepper. 
For the potatoes, Heat a dash of Clover Olive Pride EVOO in a pan and add the zest along with a squeeze of fresh lemon juice and toss in the cooked potatoes. Allow to brown until golden then add to a serving plate. Top with the mushroom ragu and drizzle with Clover Olive Pride EVOO and a squeeze of fresh lemon for seasoning. 




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