This mushroom recipe is delicious and full of aromas of Mediterranean herbs. Use pasta of your choice but tagliatelle or papardelle are perfect, too. Serve the mushroom ragu on its own as well, as a side dish, or as the base for a risotto and a filling for a pie or omelet filling. Make a big batch if you want and use it for lots of other dishes throughout the week.
Serves: 4 Preparation time: 5′ Cooks in: 30′ Ready in: 35′
500 g small white mushrooms, halved
1 large red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
50 ml extra-virgin olive oil
1½ tsp flour
50 ml red wine
250 g tinned tomatoes, chopped
1 tbsp tomato paste
300 ml vegetable stock
2 allspice berries
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
1 tsp sugar
500 g pasta of your choice, cooked, drained
Kefalotiri cheese, grated, or other hard, salty white cheese suitable for pasta (optionally)
salt, freshly ground black pepper
In a bowl mix your 5 veggies.
In a pan heat oil on medium heat and cook all veggies for 3-4 minutes stirring at all times. Add flour and keep stirring. Add wine and when alcohol evaporates stir in tomatoes, tomato paste, hot stock, allspice, fresh herbs, sugar, salt and pepper according to your taste. Simmer on low heat until sauce thickens.
Mix 3-4 tbsp of sauce with your pasta in a large bowl, then divide in plates and top with extra sauce and grated cheese if you wish.
Photo – Food styling: Eva Monochari – Funky Cook
Και η συνταγή στα ελληνικά: Λαζάνια με ραγού μανιταριών