Mushroom Ragout (Serve With Mashed Potatoes)

• 40 g butter
• 2 large brown onions, chopped ocarsely
• 3 garlic cloves, crushed
• 1/4 cup plain flour
• 400 g button mushrooms
• 400 g swiss brown mushrooms, quartered
• 400 g flat mushrooms, sliced thickly
• 2 tablespoons tomato paste
• 2/3 cup dry red wine
• 2 cups water
• 2 cups vegetable stock
• 2 teaspoons finely chopped fresh thyme

1. Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.
2. Add tomato paste and wine to mushroom mixture; bring to a boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add the water and stock, return to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.

butter, brown onions, garlic, flour, button mushrooms, swiss brown mushrooms, flat mushrooms, tomato paste, dry red wine, water, vegetable stock, thyme

Taken from www.food.com/recipe/mushroom-ragout-serve-with-mashed-potatoes-175588 (may not work)