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

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

40 minutes
15 minutes
25 minutes
4 Servings
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

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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