Everyone loves the rich, savoury deep tastes of a meaty ragu, but we will show you that a meat-free mushroom ragu is just as intensely satisfying and takes less time.
Serve this ragu up over your favourite pasta or even over a hearty helping of mash. For the pasta, we recommend the types like taglietelle because the broad surface holds the sauce well.
4 tablespoons of oil for frying
4 spring onions sliced thinly
500g of your favourite mushrooms, or a mixture, sliced thickly (baby buttons can be left whole)
1 tablespoon of fresh rosemary
2 tablespoons of fresh basil, chopped
3 teaspoons of minced garlic
1 red chilli, deseeded and sliced (optional)
4 tablespoons of tomato paste
3 tablespoons of butter
1 cup of chicken stock (or vegetable if preferred)
1 cup of parmesan shavings or ½ cup of grated parmesan
Cook the pasta according to the directions on the packet, and drain. Set aside.
In a large pan, heat the oil, and saute the spring onions and garlic. Cook until softened, stirring frequently.
Add the mushrooms and chilli if using. Season to taste and raise the heat.
Keep stirring and cooking until the mushrooms are tender and the liquid has evaporated.
Lower the heat, and add in the herbs, tomato paste and butter. Add half the stock and stir to thicken. Add the rest in.
Serve over the pasta, with the parmesan scattered over and some freshly ground black pepper. Yum!