MUSHROOM RAGU

Rich and evocative of the forest, dried mushrooms will work their magic in this rich mushroom ragout.

Nigel Slaters mushroom ragout is a hearty and rich dish. Perfect for these dark days

INGRDEINTS Serves 2

1 large onion finely chopped
4 tablespoons olive oil
2 plump garlic gloves
2 teaspoons fresh thyme finely chopped
1 teaspoon of fresh rosemary finely chopped
3 bay leavea good pinch or red chilli flakes
Salt and pepper
10g dried mushrooms
2 tablespoons tomato puree
2 tablespoons plain flour
350g field mushrooms thickly sliced
125g shitake mushrooms
150g button mushrooms
150g pasta

METHOD Serves 2

Warm the olive oil in a deep pan over a moderate heat, and stir in the onion and cook for about 15 minutes till soft and translucent.

Add the garlic stir them in together with the chopped thyme, rosemary, bay leaves, dried red pepper flakes and a little salt and black pepper.

While the onions are cooking, put the dried mushrooms in a heatproof jug,  pour over 500ml of boiling water and let them steep for a few minutes.

Stir in the tomato paste into the softened onions, cook for a few minutes, then mix in the plain flour. When the flour has been cooking for a couple of minutes, pour in the mushroom broth and the dried mushrooms.

In a shallow pan over a medium heat warm a little oil, then fry the field and shitske mushrooms.
When they are sizzling, add them to the onions then return to the heat with a dash more oil and fry the button mushrooms

Tip them in the pot, stir gently, then leave to simmer for about 10-15 minutes.

Cook the pasta till al dente, drain lightly, toss with a dash of olive oil and black pepper then serve with the ragout.

The ragout is particularly good with brown rice but fluffy white rice is pleasing, too. It is also deeply satisfying when poured over rounds of thick sourdough toast.

Original Recipe Nigel Slater in The Guardian