Mushroom ragu is wonderful right after it’s made—but it also freezes well so you can simply thaw and stir through your favourite pasta.
- Small handful of dried porcini mushrooms
- 1 kg assorted mushrooms, such as flat, button, Swiss brown, Portobello and oyster, roughly chopped
- 40 g butter, coarsely chopped
- 1 tablespoon olive oil
- 4 garlic cloves, roughly chopped
- 400 ml vegetable stock
- A handful coarsely chopped flat-leaf parsley leaves, plus extra to serve
- Salt and pepper
- Prepare all the ingredients based on the instructions in the ingredients list.
- Soak the dried porcini mushrooms in the small bowl in 150 ml of warm water.
- Set aside for 10 minutes, then drain and squeeze, reserving the soaking liquid.
- Heat the butter and olive oil in the large frying pan over high heat until foaming.
- Add the garlic and wait until it is golden brown and then add the mushrooms.
- Stir for 2-4 minutes, until soft and golden.
- Pour in the stock and reserved mushroom liquid, and simmer for 10-15 minutes.
- Stir through parsley, extra olive oil and season to taste.
Your choice of pasta (long, flat ribbons like tagliatelle or pappardelle go perfectly)
Extra-virgin olive oil.
Finely grated parmesan.
Mix ragu through the pasta. Sprinkle parmesan and extra parsley over the top.
Recipe provided by the Stephanie Alexander Kitchen Garden Foundation