Creamy Tagliatelle With Porcini Wild Mushroom Ragù Food

CREAMY TAGLIATELLE WITH PORCINI & WILD MUSHROOM RAGù

Steps:

• Make your mushroom stock by rehydrating your dried mushrooms in 1 - 2 cups of boiling water. Reserve the leftover water - this is your deliciously umami mushroom stock.
• Heat three tablespoons of olive oil in a large pan. Add your onion, carrot and celery, and saute until softened. Remove from the pan and set aside.
• In the same pan, stir fry your mushrooms until golden brown in a glug of olive oil. Add your garlic and gently saute, ensuring not to burn the delicate ingredient.
• Add your sauteed onions, carrot and celery, tomato puree, stock and cream, before laying a couple of sprigs of rosemary in the mixture, allowing their flavour gently infuse the sauce. Season to taste with salt and pepper, and leave to simmer for a few minutes.
• If needed, add a couple of tablespoons of corn flour to thicken the sauce, stirring cautiously to make sure it is fully combined with the mixture.
• Boil your fresh tagliatelle in liberally salted water for no more than 3-4 minutes, until al dente. Drain and immediately add to the sauce. Should you need to loosen the mixture, simply add a splash of your pasta water, to achieve a glossy sauce that adheres perfectly to your fresh tagliatelle.
• Serve your dish immediately, with a generous sprinkling of black pepper.

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.