King Oyster Mushroom Ragu with Tagliatelle

Anastasia

6 years ago

I chose king oyster mushrooms for this ragu because of their perfect meaty texture. They are easy to pull apart into strips and after long slow simmering they make a fantastic pasta sauce.

You can serve this king oyster mushroom ragu over pasta, polenta, rice or mashed potatoes. Mix it with beans or lentils for a rich pie filling. Throw in your breakfast scramble. Anywhere.

First 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.

King Oyster Mushroom Ragu with Tagliatelle

Meaty vegan King Oyster Mushroom Ragu that you can serve with almost anything.

Author: Anastasia
Prep Time: 10 min
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4
Category: Main course
Cuisine: Italian

Ingredients

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.