Baking Hermann
Recipes

Slow-cooked Mushroom Ragù

A vegan ragù with a rich sauce made from caramelised onions, slow cooked mushrooms, tinned cherry tomatoes and the gentle heat from a chipotle chilli.
2 hr +

serves 6

Ingredients

  • 1 dried chipotle chilli

  • 30g dried porcini mushrooms

  • 500g onions

  • 100 ml extra virgin olive oil

  • 250g chestnut mushrooms

  • 250g oyster mushrooms

  • 250g portobello mushrooms

  • 100 ml red wine

  • 2 tbsp tomato paste

  • 10 cloves of garlic

  • 10g thyme

  • 500 ml veg stock

  • 2 bay leaves

  • 2x 400 g tinned cherry tomatoes

  • 30g of parsley

  • 600g dried fettuccine (or papadelle)

Method

Trim the woody end of the chipotle chilli and discard. Add the chilli and the dried porcini to a bowl and cover with 250 ml boiling water. Leave to soak for at least 20 minutes.

Preheat the oven to 140 degrees celsius. Finely slice all of the onions. Heat half of the olive oil in a casserole and add the sliced onions along with 1/2 tsp salt. Gently fry them, stirring them constantly, until they begin to caramelise. Keep an eye on them. They will begin to stick to the casserole once they’ve absorbed the oil. If that happens, just loosen them with a splash of water and turn down the heat.

In the meantime, tear, slice or break the mushrooms. In batches of single layers, heat some of the remaining oil in a frying pan and add a large handful of the mushrooms along with a pinch of salt. Fry until golden and set aside. Then repeat with the remaining mushrooms. After the last batch of mushrooms, deglaze the hot pan with the red wine and turn off the heat. While the mushrooms are frying, peel the garlic cloves and pick the thyme leaves.

Add the tomato paste to the onions and stir it in for a minute. Then add the mushrooms, garlic cloves and thyme leaves. Increase the heat and let it cook for just one minute, then add the wine, veg stock, bay leaves, rehydrated porcini mushrooms & chilli and their soaking liquid as well as the tins of tomatoes and half a tin worth of water. Bring to a boil, cover with a lid and cook in the oven for 2 hours. Return the casserole to the stove, remove the lid and cook for another 60 minutes, stirring every 15 minutes so that it doesn’t stick, until thick and creamy. 20 minutes before the time is up, bring a pan of generously seasoned water to a boil. Chop the parsley including the stalk and stir it into the ragù.

Cook the fettuccine in the boiling water for one minute less than instructed on the packaging. Add the cooked pasta to the ragù along with a splash of pasta water and finish cooking the pasta in the sauce. Then serve with an extra drizzle of extra virgin olive oil.

Slow-cooked Mushroom Ragù

Mushroom Ragù - a vegan ragù with a rich sauce made from caramelised onions, slow cooked mushrooms, tinned cherry tomatoes and the gentle heat from a chipotle chilli.
Course Main Course
Servings 6

Ingredients
  

  • 1 dried chipotle chilli
  • 30 g dried porcini mushrooms
  • 500 g onions
  • 500 ml extra virgin olive oil
  • 250 g chestnut mushrooms
  • 250 g oyster mushrooms
  • 250 g portobello mushrooms
  • 100 ml red wine
  • 2 tbsp tomato paste
  • 10 garlic cloves
  • 10 g thyme
  • 500 ml veg stock
  • 2 bay leaves
  • 2 400 g tins of cherry tomatoes
  • 30 g parsley
  • 600 g dried fettuccine (or papadelle)

Instructions
 

  • Trim the woody end of the chipotle chilli and discard. Add the chilli and the dried porcini to a bowl and cover with 250 ml boiling water. Leave to soak for at least 20 minutes.
  • Pre-heat the oven to 140 degrees celsius. Finely slice all of the onions. Heat half of the olive oil in a casserole and add the sliced onions along with 1/2 tsp salt. Gently fry them, stirring them constantly, until they begin to caramelise. Keep an eye on them. They will begin to stick to the casserole once they’ve absorbed the oil. If that happens, just loosen them with a splash of water and turn down the heat.
  • In the meantime, tear, slice or break the mushrooms. In batches of single layers, heat some of the remaining oil in a frying pan and add a large handful of the mushrooms along with a pinch of salt. Fry until golden and set aside. Then repeat with the remaining mushrooms. After the last batch of mushrooms, deglaze the hot pan with the red wine and turn off the heat. While the mushrooms are frying, peel the garlic cloves and pick the thyme leaves.
  • Add the tomato paste to the onions and stir it in for a minute. Then add the mushrooms, garlic cloves and thyme leaves. Increase the heat and let it cook for just one minute, then add the wine, veg stock, bay leaves, rehydrated porcini mushrooms & chilli and their soaking liquid as well as the tins of tomatoes and half a tin worth of water. Bring to a boil, cover with a lid and cook in the oven for 2 hours. Return the casserole to the stove, remove the lid and cook for another 60 minutes, stirring every 15 minutes so that it doesn’t stick, until thick and creamy. 20 minutes before the time is up, bring a pan of generously seasoned water to a boil. Chop the parsley including the stalk and stir it into the ragù.
  • Cook the fettuccine in the boiling water for one minute less than instructed on the packaging. Add the cooked pasta to the ragù along with a splash of pasta water and finish cooking the pasta in the sauce. Then serve with an extra drizzle of extra virgin olive oil.

Notes

Tip: You can refrigerate or even freeze any leftover ragù, but always cook the pasta fresh. Depending on how many you are serving on the day, just adjust the quantity of pasta (100g per person). If you are serving less than six at a time, just take the appropriate amount of ragù out of the casserole and finish cooking the pasta together with the ragù in a seperate pan.
Print Recipe

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Peanut Spread

Peanut Spread

Previously, I've made tofu out of chickpeas, green peas, red lentils, black beans and, the traditional one, soybeans. Which is another way of saying that you can make tofu out of pretty much any legume. If you'd like to know more about this, check out my Any Legume...

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte (Turkish Bulgur Balls)

Who would have thought that the Turkish Health Ministry would play a part in creating one of the country's most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a...

Curry Leaves Ice Cubes

Curry Leaves Ice Cubes

Curry leaves grow in abundance in India and are easily available in most shops for a few rupees. But if you live elsewhere you might find it difficult to source them. The trouble is that curry leaves are an incredibly aromatic and delicious addition to Indian food....

Kenyan Chapati

Kenyan Chapati

These flakey flatbreads are the perfect companion to Ndengu, a rich Kenyan mung bean curry. Although called chapati, it is similar to Indian Laccha Paratha, one of the many cross-cultural influences from the Indian subcontinent that workers brought to Kenya in the...

Ndengu (Kenyan Mung Bean Curry)

Ndengu (Kenyan Mung Bean Curry)

In the 19th century, thousands of Indian workers were employed in Kenya to build a vast local railway network. They brought with them their own food culture and used ingredients and cooking methods to create dishes that felt close to home. Today, many Kenyan dishes...

Hazelnut Tofu (Hazelnut Dofu)

Hazelnut Tofu (Hazelnut Dofu)

Imagine the flavour of roasted nuts captured into a creamy pudding. That's what Hazelnut Dofu is all about. It's inspired by Goma Dofu, a traditional Japanese appetiser that is made with sesame seeds and kuzu starch. But you can follow the same method and turn any nut...

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

During my search for traditional plant-based dishes from around the world two themes reappear time and again. Religion and poverty. Both of these have long shaped food cultures towards naturally vegan options. Potaje de Garbanzos is a great example. The comforting...

Coconut Milk (1 Ingredient)

Coconut Milk (1 Ingredient)

Making your own coconut milk from scratch might seem futile. After all, it's easily available in cans in most stores. However, many brands use added thickeners and stabilisers to give the coconut milk a creamy texture that doesn't separate, and even organic coconut...

Ugali (Tanzanian Maize Meal)

Ugali (Tanzanian Maize Meal)

Across the African Great Lakes region, you'll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it's known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the...

Pani Walalu (Sri Lankan New Year Sweet)

Pani Walalu (Sri Lankan New Year Sweet)

Sinking your teeth into Pani Walalu is a textural delight as much as it is a flavourful sensation. Crispy and sweet on the outside, soft and slightly savoury on the inside, these fermented urad dal sweets are an unusual but extremely satisfying treat. They are...

Tahdig-Inspired Crispy Saffron Rice

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it's made with butter and/or yoghurt, but I've always been craving a naturally plant-based version of this crispy rice....

How to Bloom Saffron

How to Bloom Saffron

Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise...