Mushroom Ragu Pennoni | Davis Food Ingredients | New Zealand's Leading Food Importer and Distributor

Created by:

Bridget Gould

Cooking Time: 1hr

Number of Serves: 4-5

Instructions:

With the varying prices of fresh mushrooms this recipe uses canned Portobello mushrooms to produce a flavoursome vegetarian Ragu, perfect for those colder evening.

For a vegan alternative omit the Parmesan.

Ingredients:

40g dried porcini mushroom (MUSPOV)

1 x Tbsp. Olive Oil (OLIOE)

1 x Onion, finely diced

3 x Garlic Cloves, crushed

1 x Carrot, finely diced

2 x Stalks of celery, finely diced

4 x Tbsp. Tomato Paste (TOMPT)

1 x Tsp Chilli Flakes (CHIFLP)

600g of Canned Portobello mushrooms, drained and rinsed (MUSHSP)

2 x Canned tomatoes crushed (TOMCO400)

1 Cup Red wine

3 x Bay Leaves (BAYLP)

1 x Tbsp. Italian Herb Mix (HERBITA)

Salt (SALTI1)

Pepper (PEPBLAG)

1tsp Smoked paprika (PAPSMKD)

1 x Packet of Pennoni pasta (PBIOPR)

Finely Grated Parmesan to Serve (CHEPPA)

Basil Leaves, torn, to serve

Step by Step:

Place the porcini mushrooms in a bowl with 1 cup of hot water to soak. Set aside for 20-30minutes and then drain, reserving the liquid. Chop the mushrooms and set them aside with the liquid.
Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until fragrant and soft.
Add the carrot and celery and cook until soft.
Add the tomato paste and Chilli flakes, smoked paprika powder and stir. Cook for a further 3 minutes.
Add the Portobello mushrooms and porcini mushrooms, season with salt and pepper and cook until soft.
Add the porcini liquid and bring to the boil allowing the sauce to thicken.
Add the canned tomatoes, wine and bay leaves and bring to the boil.
Reduce the heat and add the herbs. Simmer on low for about 1 hour or until the sauce has thickened. Stir occasionally.
Cook the pasta according to the packet instructions, drain and set aside. Drizzle with some olive oil.
Remove the bay leaves from the ragu and serve on the pasta with a sprinkle of parmesan and some basil.

Ingredients you can buy here:

Product Code	Title	Price	Add to Order
MUSPOV	Mushroom porcini french vilux france Ambient	$0.00	Unit Qty *
OLIOE	Olive oil extra virgin italian eva brand	$0.00	Unit Qty *
TOMPT	RESTRICTED PRODUCT	$0.00	Unit Qty *
CHIFLP	Chilli crushed flakes medium heat	$0.00	Unit Qty *
MUSHSP	Mushrooms portobello sliced in brine	$0.00	Unit Qty *
TOMCO400	Tomatoes chopped/crushed organic italian manfuso	$0.00	Unit Qty *
BAYLP	Bay leaves (laurel) semi select essente	$0.00	Unit Qty *
HERBITA	Herbs italian mixed essente stand up pouch	$0.00	Unit Qty *
SALTI1	Salt fine	$0.00	Unit Qty *
PEPBLAG	Pepper black ground essente stand up pouch	$0.00	Unit Qty *
PASPL	RESTRICTED PRODUCT	$0.00	Unit Qty *
CHEPPA	Parmesan cheese powder alpine Chilled	$0.00	Unit Qty *

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