King Oyster Mushroom Ragu with Tagliatelle
Meaty vegan King Oyster Mushroom Ragu that you can serve with almost anything.
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Main course
- Cuisine: Italian
Ingredients
Scale
- 300g dry pasta (I used tagliatelle)
- 400g king oyster mushrooms
- 3–4 pieces of dried porcini mushrooms
- 1 1/2 C hot water
- 1 medium onion, diced
- 1 small carrot, minced
- 1 celery stalk, minced
- 3 garlic cloves, minced
- 1 can chopped tomatoes
- 1 tsp chopped fresh rosemary
- 3 tbsp soy sauce
- 1/2 tsp smoked paprika
- freshly ground black pepper
- 1 tbsp vegan butter
- 1 tbsp olive oil
Instructions
- Soak dried porcini in 1 1/2 cup of hot or boiling water. Set aside.
- Cut the tops of king oyster mushrooms and chop them. Shred the stems with a fork and pull apart.
- Heat vegan butter and oil in a large shallow pan over medium heat. Sauté onion until translucent. Add garlic and chopped rosemary and stir until fragrant. Then add minced carrot and celery and cook for 1-2 minutes.
- Squeeze and chop soaked porcini. Throw in a pan together with king oyster mushrooms. Stir for few minutes.
- Finally add tomatoes, soaking porcini water and 2 tbsp of soy sauce. Bring to boil. Simmer on low heat for 45 minutes. Stir from time to time to avoid scorching.
- After 45 minutes of cooking stir in smoked paprika and taste for seasoning. At this stage I added another tablespoon of soy sauce. Also start cooking your pasta.
- Simmer for another 5-10 minutes or until all the liquid is evaporated and you ended with juicy mushroom ragu.
- Serve over pasta, polenta or mashed potatoes with generous amount of cracked black pepper.
Notes
Nutrition facts include pasta.
Nutrition
- Calories: 400
- Sugar: 4.4g
- Sodium: 738mg
- Fat: 8.7g
- Saturated Fat: 1.5g
- Carbohydrates: 69.2g
- Fiber: 5.6g
- Protein: 11.4g
- Cholesterol: 0mg