Chef Laurence’s Mushroom Ragu with Tagliatelle & Aged Parmesan Cheese

August 3, 2023

READY IN
40 minutes

PREP TIME
15 minutes

COOKING TIME
25 minutes

SERVES
4 Servings

INGREDIENTS TO GET READY: 5 King oyster mushrooms; 200g shiitake mushrooms; 250g Chestnut mushrooms; 250g button mushrooms; Oyster mushrooms (to garnish); 3 shallots; 3 clove garlic; 2 large carrots; 2 sticks celery; 200g finely chopped smoked bacon (optional); 2 Tbsp Tomato paste; 500ml red wine; 250g mixed dried mushrooms; Geo Watkins mushroom ketchup; 50g parsley; 6 sprig thyme; Knob butter; Salt & pepper

PUT IT TOGETHER: 1. Roughly dice the King oyster, Shiitake, Chestnut & button mushrooms – the finer the better – quickly pulse in a food processor if you’re feeling lazy!; 2. In a large frying pan, cook the mushroom mixture in batches using a little rapeseed oil.; 3. Its important to really caramelise the mushrooms at this stage, so ensure they are really golden before you take them out of the pan.; 4. Once Cooked, transfer to a bowl & repeat until all the mushrooms are cooked.; 5. (If you’re using the bacon, cook until crisp & the add the carrots as below).; 6. Finely dice the carrot & celery, cook in the pan using a little rapeseed oil & butter until slightly softened.; 7. Finely chop the shallots & garlic & add to the carrot.; 8. Gently caramelise the mixture until light golden in colour.; 9. Meanwhile take 1 litre of boiling water & add to the dried mushrooms, cover with cling film & leave to steep until you have a beautiful dark mushroom stock (around 10-15 minutes).; 10. Pass the stock through a fine sieve, as dried mushrooms can be slightly gritty.; 11. Add the mushrooms to the pan with the carrot mix, followed by the tomato paste.; 12. Cook out for 2 minutes & the add the red wine.; 13. Reduce the wine to a sticky glaze around the mushrooms & the add the mushroom stock.; 14. Cook gently until the liquid has reduced to coat the mushroom mix like a sauce.; 15. Pick the thyme leaves off the stalks, finely chop along with the parsley & add to the mix.; 16. Add a generous splash of mushroom ketchup to finish the dish.; 17. Taste & finish with salt & pepper.; 18. Serve with fresh Tagliatelle Pasta & aged parmesan cheese.; 19. Enjoy!

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