MUSHROOM RAGU

INGREDIENTS

400g fiorelli or other short pasta

50g Italian hard cheese, finely shaved

25g butter

250g mixed mushrooms, cut into bite-size pieces

For the sauce:

30g porcini mushrooms

4 tbsp olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 garlic cloves, finely chopped

20g plain flour

300ml red wine

1 tbsp tomato purée

Sprig rosemary

1 bay leaf

500g chestnut mushrooms, finely chopped

METHOD

1. Place the porcini mushrooms in a jug andpour over 300ml boiling water, set aside to rehydrate for 10 minutes. Drain, reserving the liquid, chop and set to one side. Heat half the oil in a large saucepan, add the onion, carrots, celery, garlic and gently cook for 15 minutes until perfectly softened.

2. Add the flour and cook for 3 minutes, stirring frequently. Add the red wine, tomato purée and reserved mushroom stock. Drop the rosemary and bay leaf inand bubble over a high heat for 3-4 minutes, stirring as you go.

3. Meanwhile, heat the remaining oil in a large non-stick frying pan, add the fresh and rehydrated mushrooms and cook for 15 minutes, stirring occasionally until all of the liquid has cooked off and they’re beginning to brown. Add to the pan of simmering veggies, bring to the boil and then simmer for 10-15 minutes until rich and thickened.

4. Cook the pasta according to the pack instructions, drain and set to one side. Heat the butter in a large frying pan and cook the mixed mushrooms over a high heat until golden. Season lightly. To serve, combine the pasta with the mushroom sauce and top with the fried mushrooms and cheese shavings.