Greek ragoût with mixed mushrooms

Who said that simple ingredients like mushrooms can not become a delicious vegetarian dish! This is a classic Winter time recipe with braised mushrooms in tomato sauce which can be served with just plain rice pilaf or to accompany various meat dishes

Recipe of A. Barbarigou, a prominent Head Cook in Greece

Visit her site Argiro to discover more delicious recipes

Ingredients (for 4 people):
3 tbsp of olive oil
2 large onions, finely chopped
2 cloves of garlic, slivered
1 tsp of flour
400gr. of small white mushrooms, keep whole
400gr. portobello mushrooms, cut in quarters
1 tbsp of tomato paste
1/3 tea-cup red wine
1 tea-cup of water
1 sprig of thyme
salt
pepper

Method:
In a saucepan warm the oil in medium heat and sauté the onions along with the garlic for 4-5 minutes, until they get transparent. Add the mushrooms and sauté for 3-4 minutes more, until they evaporate their liquids.

Sprinkle with the flour and stir well so to coat the mushrooms and let them cook for 2 minutes. Add the tomato paste, the wine and the water. Add the thyme and season with salt and pepper.

Leave the mushrooms simmering for about 20-25 minute, until they are cooked through and the tomato sauce is rather thick and smooth.

Serve immediately on top of rice pilaf.