About the Recipe
If you're looking for deliciousness than look no further. Chestnut Mushrooms have a nutty, umami flavour that is great in any sauce and soup. This mushroom ragu is proof of this! Enjoy
Ingredients
1 Large Punnet Chestnut mushrooms, including stems sliced thin.
1 Small Punnet Oyster mushrooms (optional)
4-10 garlic cloves, crushed
2 Spring Onions, finely diced
1 teaspoon fresh or dried rosemary
1 teaspoon fresh or dried thyme
1 cup red wine vinegar (or red wine if inclined)
2 tablespoon tomato paste
1 cup passata sauce
1/2 teaspoon salt
375g pappardelle pasta (or whatever is in the packet you bought)
1 tablespoon Olive oil or more if Italian
Parmesan cheese to taste
Salt, Pepper & Chilli flakes to taste
Preparation
Step 1
Olive oil in a deep pan or wok on medium heat (don't smoke it!). Add spring onions and garlic and sauté.
Step 2
Add mushrooms and stir. sauté for 5 minutes
Step 3
Add red wine vinegar and simmer for another 5 minutes.
Step 4
Add tomato paste, rosemary, thyme. Stir in thoroughly.
Step 5
Add Passata and salt. Stir. Low simmer for 30 minutes.
Step 6
In the last 10 minutes of Step 5, boil water in medium sized saucepan, adding salt and cook pappardelle pasta as per packet instructions...time it more perfectly than you think you can. Drain pasta once ready.
Step 7
Removed from heat, place pasta back into saucepan and add sauce on top. Stir thoroughly to make everything delicious.
Step 8
Serve up with parmesan, salt, pepper and chilli flakes to taste.
Step 9
Buy more mushrooms from Manly Mushrooms.