Instructions

1. Soak dried porcini in 1 1/2 cup of hot or boiling water. Set aside.
2. Cut the tops of king oyster mushrooms and chop them. Shred the stems with a fork and pull apart.
3. 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.
4. Squeeze and chop soaked porcini. Throw in a pan together with king oyster mushrooms. Stir for few minutes.
5. 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.
6. 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.
7. Simmer for another 5-10 minutes or until all the liquid is evaporated and you ended with juicy mushroom ragu.
8. Serve over pasta, polenta or mashed potatoes with generous amount of cracked black pepper.