I had a few big meaty mushrooms in my vegbox so I decided to do a small size version of Noor Murad’s delicious mushroom ragout. It is a simple and satisfying dish that involves roasting mushrooms and onions, then adding a purée of tomatoes and spices, and then roasting it all some more. Because I had a wonderful red pepper as well as tomatoes, I added that to my purée. Here is what I did.

Chop some red onion and some mushrooms, toss in oil and add to an oiled roasting pan, making sure they aren’t crowded. Sprinkle with salt and pepper, and roast at 220c/425f for 30 mins or until nice and brown and all the water has been released. Noor uses about 750g of mushrooms and the same weight of onions. I scaled this down to my handful of mushrooms and half an onion.

To make the paste, add tomato, red pepper, some chipotle paste or powder, garlic, paprika, and olive oil to a food processor/hand mixer bowl and process until smooth. Noor uses about 3 tomatoes, 2.5 tbsps of tomato paste, 1 tsp of paprika, 10 cloves of garlic, and 60ml of oil. She also adds some other fresh hot peppers, cumin, and coriander which is probably nice, but I leave out and instead add half a red pepper and 1 tsp of chipotle. I scaled this down as well.

Add the paste to the mushrooms and roast for another 20 mins. You might need to add a bit of water to loosen it up. When it is thick and saucy, add some fresh coriander or parsley. Done and done.