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

Preparation time
15 mins
Cooking time
25 mins


  • 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



  • Roughly dice the King oyster, Shiitake, Chestnut & button mushrooms – the finer the better – quickly pulse in a food processor if you’re feeling lazy!
  • In a large frying pan, cook the mushroom mixture in batches using a little rapeseed oil
  • Its important to really caramelise the mushrooms at this stage, so ensure they are really golden before you take them out of the pan
  • Once Cooked, transfer to a bowl & repeat until all the mushrooms are cooked
  • (If you’re using the bacon, cook until crisp & the add the carrots as below)
  • Finely dice the carrot & celery, cook in the pan using a little rapeseed oil & butter until slightly softened
  • Finely chop the shallots & garlic & add to the carrot
  • Gently caramelise the mixture until light golden in colour
  • 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)
  • Pass the stock through a fine sieve, as dried mushrooms can be slightly gritty.
  • Add the mushrooms to the pan with the carrot mix, followed by the tomato paste
  • Cook out for 2 minutes & the add the red wine
  • Reduce the wine to a sticky glaze around the mushrooms & the add the mushroom stock
  • Cook gently until the liquid has reduced to coat the mushroom mix like a sauce
  • Pick the thyme leaves off the stalks, finely chop along with the parsley & add to the mix
  • Add a generous splash of mushroom ketchup to finish the dish
  • Taste & finish with salt & pepper
  •  Serve with fresh Tagliatelle Pasta & aged parmesan cheese
  • Enjoy!