Mushroom Ragu Pasta
Mushroom Ragu Pasta
This versatile mushroom ragu doubles up to make a tasty topping for your pasta and as a filling for individual pies.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 40g butter
- 2 tbsp olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 2 sprigs thyme
- 1 tsp paprika
- 500g Swiss brown mushrooms, sliced
- 500g button mushrooms, sliced
- 3 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp mushroom stock
- 250mL cold water
- 1 cup sour cream
- 1⁄4 cup chopped parsley
- Salt & pepper
- 1 tbsp corn flour
- 1 tbsp cold water
- 350g tagliatelle pasta
- 2 tbsp olive oil
- 1 packet enoki mushrooms
- 50g grated parmesan
- Chopped parsley, to garnish
Method
- Using a large, heavy-based saucepan, heat the butter and oil to medium.
- Add the onion and garlic and sauté until onions are soft. Add the thyme sprigs and paprika and cook for another 5 mins.
- Add the Swiss mushrooms, cook for 5 mins and then add the button mushrooms. Cook for another 5 mins. Remove the woody stalks of the thyme.
- Combine the tomato paste, Worcestershire sauce, stock and water and then add to mushrooms. Bring to a simmer for 5 mins.
- Add the sour cream and parsley, mix to combine and season with salt and pepper.
- Transfer half the mixture to another saucepan and bring back to a simmer.
- Make a paste by adding the cornflour to the water. Pour into 1 of the pans with the mushrooms and stir until the mixture thickens. Remove from heat, cool and set thickened mixture aside for the mushroom pies. If not making the pies straight away, store in the fridge or freezer until ready to cook.
- Cook the pasta as per packet instructions.
- While the pasta is cooking, heat remaining olive oil to medium in a non-stick pan. Add the enoki mushrooms and cook until crisp and golden. Remove and set aside.
- Divide the pasta between 4 warm bowls, ladle on the mushroom ragu and top with enoki mushrooms, parmesan and parsley. Serve while hot.
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