Oyster Mushroom Ragu
By Tom Mitchell-Dawson
Mushrooms have long been a great way to deliver heaps of umami and meatiness to vegetarian dishes. In this recipe we are using oyster mushrooms. With their earthiness and texture, they are a brilliant substitute for slow cooked meats that you traditionally find in Ragu. They benefit from generous seasoning which is why they are well placed to be used alongside our new London mills. I like to season heavily with black pepper in this recipe to mimic flavors you would often find with beef.
Ingredients
700g Oyster Mushrooms
20g Dried Porcini Mushrooms
500ml Vegetable Stock
1 Onion, diced
1 Carrot, diced
2 Celery Sticks, diced
4 Cloves of Garlic, chopped
2 Sprigs of Rosemary, chopped
Few Sage Leaves, chopped
2 Tbsp Tomato Puree
250ml Red Wine
Vegetarian parmesan to serve.
Method
Preheat the oven to 325
- Begin by soaking the porcini mushrooms in 500ml of hot vegetable stock and leaving to sit while you brown the oyster mushrooms.
- Tear the oyster mushrooms into thin strips then, in batches, brown them in a large ovenproof Dutch oven in a little olive oil, seasoning with salt as you go.
- When the mushrooms are browned, remove from the pan, and add a little more olive oil along with the onions, carrots and celery sticks and cook over a medium heat. Season generously with black pepper using your Cole and Mason London Mill before adding the garlic and herbs.
- Continue to cook for a further 5 minutes then add the tomato purée and allow to cook out for a further few minutes. Return the oyster mushrooms to the pan along with the wine and reduce by half.
- Add the porcini mushrooms along with the soaking stock and bring to the boil. Season with salt then place a lid over the pan and place in the oven for 1-1.5 hours. Remove from the oven, check seasoning then serve. This pairs great with a thick pasta like pappardelle or alternatively on a slice of toasted sourdough with lots of parmesan.
This recipe is a great alternative to a classic Bolognese which can be used as a base for lasagna, shepherds’ pies or as I like to serve it, with lots of parmesan on thick butter sourdough. Vegetarians and meat eaters alike will lap up this warming autumnal recipe that never fails to deliver deep and satisfying flavor.
