First, we had Meat-Free Mondays, then Veganuary. It’s safe to say that the world is moving towards a plant-based diet. For some, the thought of giving up meat may be sacrilegious, but with hearty dishes like this mushroom ragu, we promise you won’t miss it.
Ingredients:
- 2 cups exotic mushrooms, roughly chopped
- 1 shallot, finely chopped
- 2 cloves garlic
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 tablespoon extra virgin olive oil
- 1 cup vegetable stock
- ½ cup pouring cream
- 1 sprig of fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Sea salt
- Freshly ground black pepper
Instructions:
- Heat the oil in a saucepan. Fry the shallot and garlic over medium heat until translucent and soft. Remove from the pan and increase the heat.
- Fry the mushrooms in batches. Do not overcrowd the pan as this will draw moisture out of the mushrooms.
- Once all the mushrooms are fried, return them to the pan with the shallot-garlic mixture and add the thyme.
- Add the paprika and oregano. Stir in the tomato paste and fry for 3 minutes, then deglaze the pan with the wine.
- Stir in the stock and cook for 5–10 minutes, or until the liquid has reduced by half. Pour in the cream and simmer for 5 minutes. Check the seasoning. Serve with pasta and top with Parmesan, if desired.
