Mushroom Ragu

This mushroom ragu pasta is cozy, hearty, and full of flavour. The mushrooms cook down into a rich, savory and meaty flavor that tastes like comfort in a bowl. If you are looking for something more vegetarian forward, this ragu is it. Enjoy!

MUSHROOM RAGU

Recipe by Mark Calaminici | Food Loves Company

Serves 4

Ingredients

500g Mushrooms, oyster, portobello, baby king oyster, cremini (or any mix you like) cleaned, gills removed, cut into small chunks or varying sizes.

15g dried porcini, steeped and rehydrated in 250ml hot water

Extra virgin olive oil, to taste

1 medium carrot, peeled, cut into chunks or finely chopped

1 stalk of celery, cut into chunks or finely chopped

1/2 small sweet onion, cut into chunks or finely chopped

Tomato paste, to taste

Red wine, generous pour (about a glass)

Extra virgin olive oil, to taste

Salt, to taste

Freshly cracked pepper, to taste

398ml can (small can) of tomatoes, polpa or plum tomatoes

Chili flakes, to taste

Fresh basil, to taste, torn into pieces

40g unsalted butter

Parmigiano-Reggiano, finely grated, to taste

Method

1. For the mushrooms you can finely chop or add mushrooms to a food processor to finely dice. For the oyster mushrooms, tear into varying sizes to add texture to the ragu. For the porcini mushrooms add to a bowl and cover with 250ml hot water and let steep and rehydrate. In a large pot, on medium to high heat, add mushrooms and leave undisturbed for five minutes, as you will see moisture being released. Now you can frequently stir and remove as much moisture as you can. Season with salt and continue to remove as much moisture as you can. Once done, remove to a bowl.

2. For the soffrito (onion, celery and carrot) you can finely chop or use the food processor to get it finely chopped. In the same pot, bring to low-medium heat, add a drizzle of extra virgin olive oil, add soffrito and season with salt and freshly cracked pepper. Slowly cook and remove moisture from the moisture, stirring frequently. Once softened, create a hot spot and add tomato paste and let toast before mixing it into the soffrito. Deglaze with red wine and cook the alcohol out. Add mushrooms back in and add tomato polpa and porcini (chopped) and the porcini broth. Bring heat to low and cover and simmer for at least 30 minutes.

   
   

3. Cook the pasta in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.

4. In a pasta pan, add the ragu along with the fresh basil. Add the pasta and a ladle of pasta water and the butter. Mix and toss to incorporate everything. Add parmigiana-reggiano, mixing and tossing. Plate it up, top with some ragu and some more parmigiano-reggiano. Enjoy!