Roasted Mushroom Ragu
Roasted Mushroom Ragu



  • 500g mushrooms, cut into wedges
  • 2 sliced onions
  • 1 tbsp rosemary leaves, chopped
  • 80ml olive oil
  • 40g dried porcini
  • 1 dried chilli
  • 3 chopped tomatoes
  • 90g tomato puree
  • 6 garlic cloves
  • 1 tsp toasted fennel seeds, ground
  • 1 tbsp balsamic vinegar
  • Cooked tagliatelle and parmesan, to serve
  • Preheat the oven to 220C. Place the onion, mushrooms and rosemary in a roasting tray and drizzle with oil and seasoning. Roast, stirring occasionally, for 30 mins. Meanwhile, soak the porcini and chilli in 500ml of boiling water for 10 mins, then drain and reserve the liquid.
  • Place the soaked chilli, porcini, tomatoes, tomato paste, fennel seeds and garlic in a food processor and whizz until finely chopped. Add this mixture and the porcini water to the roasted mushrooms and stir to combine. Cover with a damp piece of baking paper and roast - again, stirring occasionally - for another 20 mins to thicken the sauce. Stir in the vinegar, season again, and serve with cooked pasta and a sprinkle of parmesan.
1 hr
4 serving

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