Finely chop a big onion. Heat 4 tbsp of olive oil in a deep pan over a average warmth, stir within the onion and cook dinner for about Quarter-hour until delicate and translucent. Peel and finely slice 2 plump, juicy cloves of garlic and stir them in along with 2 tsp of chopped thyme, 1 of rosemary, 3 bay leaves, a great pinch of dried crimson pepper flakes and a bit of salt and black pepper.
Whereas the onions are cooking, put 10g of dried mushrooms in a heatproof jug, pour over 500ml of boiling water and allow them to steep for a couple of minutes. Stir 2 tbsp of tomato paste into the softened onions, cook dinner for a couple of minutes, then combine in 2 tbsp of plain flour. When the flour has been cooking for a few minutes, pour within the mushroom broth and the dried mushrooms.
In a shallow pan over a medium warmth heat a bit of oil, then fry 350g of small, brown mushrooms, thickly sliced, and 125g of recent shitake. I do that in batches. When they’re scorching, add them to the onions then return to the warmth with a splash extra oil and fry 150g of small, tender mushrooms, comparable to shimeji. Tip them within the pot, stir gently, then depart to simmer for about 10-Quarter-hour.
Cook dinner 150g of pasta (I like trofie, casarecce or gemelli for this, however any small form will work) until al dente, drain evenly, toss with a splash of olive oil and black pepper then serve with the ragout. Sufficient for two
Most mushrooms will work neatly right here, however thickly slice the bigger varieties and add something very nice, comparable to enoki, on the very finish as they cook dinner so shortly.
I like tarragon on this, too, particularly in late summer time. Use instead of the rosemary however nonetheless embrace the thyme. You will have 3 tbsp of chopped leaves to depart the appropriate aniseed notes.
The ragout is especially good with brown rice however fluffy white rice is enjoyable, too. It’s also deeply satisfying when poured over rounds of thick sourdough toast.
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