Soy-Braised Mushroom Ragu Pappardelle (간장 버섯 라구 파파르델레)
A slow-cooked mushroom ragu with onion, carrot, and soy sauce delivers deep savory sweetness and hearty texture over broad pappardelle.
Instructions
- 1
Finely chop mushrooms, onion, carrot, and garlic for the ragu base.
- 2
Heat olive oil in a deep pan and gently sauté onion and carrot for 5 minutes.
- 3
Add garlic and mushrooms, cooking until moisture evaporates and browning develops.
- 4
Stir in tomato paste, deglaze with wine, then add soy sauce and thyme.
- 5
Simmer on low for 12 minutes until concentrated, then season with pepper.
- 6
Cook pappardelle, combine with ragu, and loosen with pasta water if needed.
Tips
Nutrition (per serving)
Adjust Servings
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