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 smooth 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 very good pinch of dried crimson pepper flakes and a bit 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 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, corresponding to shimeji. Tip them within the pot, stir gently, then go away 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 calmly, 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 tremendous, corresponding to enoki, on the very finish as they cook dinner so shortly.
I like tarragon on this, too, particularly in late summer time. Use rather than the rosemary however nonetheless embrace the thyme. You will want 3 tbsp of chopped leaves to depart the correct aniseed notes.
The ragout is especially good with brown rice however fluffy white rice is pleasant, too. It is usually deeply satisfying when poured over rounds of thick sourdough toast.
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