Soy-Braised Mushroom Ragu Pappardelle
Quick answer
- Total time
- 46 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 12
About this dish
Finely chopped shiitake and button mushrooms stand in for ground meat, and a tablespoon of soy sauce reduced with tomato paste and white wine gives the ragu a salty depth.
Read more
Mushroom liquid left in the pan is almost always behind a watery sauce. The mushrooms stay on high heat until they stop steaming and brown, and only then does the ragu cling to the wide pappardelle.
Ingredients
Instructions
- 1
Finely dice 120g shiitake, 120g button mushrooms, 100g onion, 50g carrot, and 3 garlic cloves to prepare the ragu base.
- 2
Heat 2 tablespoons olive oil in a deep pan over low heat.
Slowly cook the onion and carrot for 5 minutes until fully softened and sweet.
- 3
Add the garlic and diced mushrooms.
Cook over high heat until all the moisture has evaporated and the mushrooms are browned around the edges.
- 4
Add 1.5 tablespoons tomato paste and stir-fry for 1 minute, then deglaze with 80ml dry white wine.
Add 1 tablespoon soy sauce and 1 teaspoon thyme.
- 5
Simmer over low heat for 12 minutes until the ragu is thick and concentrated.
Season with 0.5 teaspoon pepper.
- 6
Cook 180g pappardelle in salted water until al dente.
Add to the ragu and toss, adding pasta water to give the sauce a glossy finish.
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