A ragu alla bolognese or a bolognese of life is one of those wonders that Italian cuisine has brought to the whole world: umami, creamy, intense and tasty, perfectly mixed with pasta but also to fill a cake or a spoon. . There are plenty of bad Bolognese, prepared boats included, but good-good ones are separated by at least two hours of cooking.
That’s why this mushroom ragout with a preparation time of 45 minutes is at least as good as the Italian classic. It ticks all the boxes: the mushrooms and their intensity make it even more umami than a traditional ragout, the combination of different types of mushrooms gives it a sophisticated flavor profile, and the parmesan and crème fraîche create a creamy sauce that integrates all the elements. It also gives you a little more leeway in terms of texture, as you can chop the thicker mushrooms if you want something more rustic, or very thin ones to make it more homogeneous.
It’s worth noting that it’s also a fully vegetarian recipe, less heavy than a classic bolognese, and shares with its meat cousin that it gets even better after a day’s rest in the fridge, so it’s great is perfect for Tupperware. You can choose the types of mushrooms you want to prepare for the recipe, although I recommend that some be dehydrated as they offer a lot more flavor than fresh. If you can’t find them, replace them with 100 grams of other fresh mushrooms.
Difficulty: Chop everything very, very, very, very, very finely.
Ingredients
For 4 portions of spaghetti with ragù
- 200 g oyster mushrooms or portobello mushrooms
- 50 g dried shiitake (or another variety)
- 300ml water (or vegetable stock if not using dried mushrooms)
- 1 onion
- 3 cloves of garlic
- olive oil
- 1 stick of butter
- 1 tablespoon tomato paste
- Splash of red wine
- 50 g parmesan cheese
- 125 g crème fraîche or whipped cream
- 500 grams of pasta
instructions
1.
Cover the dried shiitake mushrooms with 300ml boiling water and let them hydrate for 30 minutes.
2.
Conserve the drinking water of the mushrooms. Cut and discard the shiitake stems. Finely chop them, as well as the oyster mushrooms, onion and garlic cloves.
3.
In a large skillet or saucepan over medium-high heat, add plenty of olive oil, walnut butter, chopped onion, and minced garlic. Sauté for six minutes until onion is translucent.
4.
Add the mushrooms and sauté for five to seven minutes, or until they start to color a little.
5.
Add the tomato paste, mix with the mushrooms and toast over medium-high heat for 1 minute or until very fragrant and turning a deep red color.
6.
Add a splash of red wine and reduce over medium heat for a minute.
7.
Add the mushroom hydration water (or broth), incorporate and cook, uncovered, over medium-high heat for 15 minutes or until reduced and incorporated into the mushrooms.
8th.
Add the grated parmesan and crème fraîche and mix in.
9.
Cook the noodles according to package directions. Put three tablespoons of the ragù in a pan and heat.
10
Two minutes before the noodles are ready, add them to the ragout pan with some of the cooking water. Give the pasta a good stir so that an emulsion forms between the cooking water and the ragù, which forms the sauce. Meanwhile, add water until the pasta is al dente.
eleven.
Serve and top off with grated parmesan, if desired.
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