Recipe and words by Klara Moderski
This very deep and flavourful mushroom ragu gets its flavour from roasting the mushrooms, with the addition of white miso paste. This is a must try and believe me, you do not miss the meat at all!
250g chestnut closed cup mushrooms, cut in 2-3 cm pieces
250g white closed cup mushrooms, cut in 2-3 cm pieces
1 white onion
4 garlic cloves
1 celery stick
3 bay leaves
2 tbsp tomato paste
1 tbsp fresh thyme leaves
2-3 tbsp white miso paste
1 tbsp worcestershire sauce
100 ml creme fraiche
70g parmesan, grated
Handful of chopped parsley
2 sourdough slices, crust removed
½ garlic clove, grated
1 tbsp finely chopped parsley
Pinch of salt
Set your oven to 225. Add all of the mushrooms to a baking sheet and roast for 20 minutes, they will shrink and go dark.
Finely chop your other veg and start sweating the white onion in olive oil until translucent, about 10 minutes in an oven proof pot. Add the carrots, celery, bay leaves and cook for another 5 minutes. Add the tomato paste, garlic and thyme and cook for a few minutes. Whisk together the miso paste, worcestershire sauce with 500ml of boiling water.
Once the mushrooms are roasted, lower the heat to 180 before adding the mushrooms to the pot. Season with black pepper before adding the miso stock. Cook covered for 45 minutes then add the creme fraiche and cook uncovered in the oven for another 15 minutes.
For the crumbs, simply blitz your sourdough in a food processor before crisping them up in a tbsp of olive oil, once crispy add the garlic, parsley and a pinch of salt.
Cook your pasta according to the directions on the packet.
Get your ragu out of the oven and add a ladle of pasta water to the sauce, pasta, parmesan, parsley and the juice and zest of one lemon. Divide between 4 bowls and scatter the crispy crumbs on top.