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The earthy flavours of this mushroom ragu are perfect with silky, homemade tagliatelle.

Serves: 6
Fresh from the garden: Garlic, mushrooms, parsley
Season: Autumn/Winter

Autumn is mushroom season – a great reason to explore mushrooms of all types, as well as the seasonal changes that make autumn perfect mushroom weather.

This ragu is perfect with homemade pasta, like this basic pasta recipe. For gluten-free options, try serving with potato, cauliflower or parsnip mash, a risotto or polenta instead.

Ingredients

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Equipment

What to do

  • 1. Prepare all the ingredients based on the instructions in the ingredients list. Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 2. Soak the dried porcini mushrooms in the small bowl in 150 ml of warm water.

  • 3. Set aside for 10 minutes, then drain and squeeze, reserving the soaking liquid.

  • 4. Heat the butter and olive oil in the large frying pan over high heat until foaming.

  • 5. Add the garlic and wait until it is golden brown and then add the mushrooms. Stir for 2–4 minutes, until soft and golden.

  • 6. Pour in the stock and reserved mushroom liquid, and simmer for 10–15 minutes.

  • 7. Stir through parsley, extra olive oil and season to taste.

  • 8. Mix ragu through the pasta. Sprinkle parmesan and extra parsley over the top.

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