Mushroom Ragout

INGREDIENTS

• 1 1/2 cups chicken stock

• 5g dried porcini mushrooms

• 2 tbsp olive oil

• 2 tbsp butter

• 200g Swiss brown mushrooms, thinly sliced

• 200g Field mushrooms, thinly sliced

• 2 tablespoons fresh thyme leaves, chopped

• 1 onion, finely chopped

• 4 cloves garlic, chopped

• Salt and pepper

• 1 tbsp tomato paste

• 1/2 cup marsala

• 1/2 cup double cream

• Pasta of your choice, to accompany

• Grated Parmesan, to taste

Method

1. In a small saucepan, bring the stock and dried porcini mushrooms to a boil. Reduce the heat to low and simmer for 5 minutes until the mushrooms soften, Using a slotted spoon, transfer the softened porcini to a cutting board. Chop and set aside. Retain stock.

2. In a large pan over medium-high heat, melt the butter into the oil. When the butter foams, add the mushrooms and thyme. Cook, stirring often, until the mushrooms are fragrant and evenly browned. Add the onion, garlic and season with salt and pepper. Partially cover and cook, stirring occasionally, for about 5 minutes. Add chopped porcini mushrooms.

3. Mix the tomato paste and marsala into the sauce, add the stock. Bring the sauce to a gentle simmer, adding the cream and nutmeg. Cook your pasta whilst the sauce is simmering.

4. Top cooked pasta with the delicious mushroom ragout, adding a generous amount of Parmesan cheese to serve.