TRUFFLED MUSHROOM RAGU

Recreate our bestselling Truffled Mushroom Ragu from our Risotto and Arancini Masterclass. This is a delicious sauce to add to pasta, risotto, and arancini. It even goes beautifully on a toasted panino. Want Chef Carmelo’s tips and tricks for creating the perfect truffled mushroom ragu? Join us for a hands-on cooking masterclass in our pasta lab.

INGREDIENTS

100g swiss brown mushroom, sliced
200g button mushroom, sliced
100g enoki mushrooms, chopped into 4
100g shitake mushrooms, sliced
30g dried porcini mushrooms, soaked in 500ml warm water – strained & diced (keep water)
30g truffle paste
3 garlic cloves, chopped
2 hand size sticks of rosemary
5 sprigs thyme
Salt & pepper to taste
100ml olive oil

How to make

Step 1

In a large pan, heat oil well. Add crushed garlic & herbs. As they start to colour, add all the mushrooms and stir until they start wilting. Season with salt & pepper.

Step 2

Cook for a further 5 minutes on low heat. Remove from stove, remove garlic & herbs.

Step 3

Stir in truffle paste.

Step 4

To make a mushroom risotto: See our basic risotto recipe. 5 minutes into step 4, add the mushroom ragu. Use the porcini mushroom stock (water) and if more stock is required, use vegetable stock. Serve risotto and enjoy!