Mushroom ragu: freezer friendly recipe
Try this freezer friendly mushroom ragu.
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
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