Mushroom Ragu

Mushroom Ragu

This recipe transforms oyster mushrooms into a hearty ragu with a meaty texture. The mushrooms are marinated in soya sauce and balsamic vinegar, then roasted until crisp. The ragu base is made with a mixture of finely diced vegetables, garlic, chili, beef stock, and tomatoes, seasoned with marmite, thyme, and rosemary. The roasted mushrooms are added to the sauce and simmered to infuse all the flavours. Serve the mushroom ragu over cooked pasta for a delicious and satisfying meal that will impress even meat lovers.

Serves: 2

45 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 800g oyster mushrooms
  • 2 tbsp soya sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 carrot
  • 1 stick of celery
  • 1 red onion
  • 4 cloves of garlic
  • 1 red chilli
  • 200ml beef stock
  • 2 tins of tomatoes
  • 1 tsp marmite
  • 1 tsp thyme
  • 1 tsp rosemary
  • Pasta

🔄Natalia Rudin's Suggested Substitutes

Oyster Mushrooms Portobello Mushrooms, Shiitake Mushrooms, Cremini Mushrooms
Soya Sauce Tamari Sauce, Coconut Aminos
Balsamic Vinegar Red Wine Vinegar, Apple Cider Vinegar

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