Quick Mushroom Ragu
Rated 5.0 stars by 1 users
Servings
2
This is really, really good. If you’ve seen Ottolenghi’s mushroom lasagne, you’ll know exactly where we’re going with this one. If there’s one recipe you should try on this page, it just might be this Porcini Ragù. Good luck—and enjoy!
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, chopped
- 1 handful fresh parsley, leaves and stems separated, chopped
- Pinch of chili flakes
- 40 g dried chanterelles (or a 50/50 mix of dried chanterelles and porcini)
- 1 heaping tbsp concentrated tomato puree
- 50 ml cream
- 40 g grated Parmesan cheese
- 200 g tagliatelle (homemade or store-bought)
- Salt and freshly ground black pepper
Directions
Prepare the mushrooms:
Place the dried porcini (or chanterelles) in a small bowl. Cover with boiling water and let sit for 5 minutes. Drain, reserving 75 ml of the mushroom liquid. Roughly chop the mushrooms.
Cook the aromatics:
Heat a sauté pan over medium-high heat and add the olive oil. Once hot, add the garlic, parsley stems (reserve the leaves), and chili flakes. Cook until the garlic becomes fragrant.
Add mushrooms and tomato puree:
Add the chopped porcini (or chanterelles) and tomato puree to the pan. Cook for an additional 3 minutes. Add the reserved mushroom water and a pinch of freshly ground black pepper. Let the mixture reduce until about 75% of the liquid has evaporated.
Finish the sauce:
Lower the heat and add the cream. Stir well, then add the Parmesan cheese and let it melt into the sauce. Taste and adjust the seasoning with salt and pepper if needed.
Combine with pasta:
Add the cooked tagliatelle to the pan, tossing and stirring until the pasta is well-coated in the sauce. If the sauce is too thick, adjust the consistency with some pasta water (or more mushroom water).
Serve:
Serve the ragu on warm plates and, if desired, top with additional Parmesan cheese. Enjoy with a glass of good red wine!