Mushroom ‘Sausage’ Ragu
300g Yorkshire Pasta Mezze Maniche Rigate
2 medium brown onions
3 cloves of garlic
150g oyster mushrooms
1/2 tsp dried parsley
1 tbsp fennel seed
Roughly 1/8 tsp fresh nutmeg
30g breadcrumbs (I blitzed stale sourdough)
1/2 tsp soy sauce
150ml white wine
100ml oat milk
Toasted breadcrumbs for topping
Step by Step Instructions
Finely dice the brown onions and garlic and add to a mixing bowl.
Finely chop (or pulse in a food processor) the oyster mushrooms and add to the mixing bowl along with the toasted fennel seeds, parsley, nutmeg, soy sauce and breadcrumbs.
Mix everything to combine, if the mixture is still very wet add 5-10 more grams of breadcrumbs.
Add salt and pepper to taste.
The mixture doesn’t have any fat in it, so you need to fry it in 2tbsp of olive oil. Fry over a medium heat until the mix is starting to clump slightly and pick up considerable golden brown pieces.
When the mixture is golden brown add the wine, oat milk and stock.
Keep this on a medium heat for 20 minutes until it has reduced into a thick sauce.
Meanwhile add the pasta to a pot of salted boiling water and cook as per pack instructions (minus 1 minute of cooking time).
Reserve some pasta water from the pan, then drain and add the pasta to the sauce to finish cooking; drizzle a tablespoon of olive oil over the sauce and mix together.
Serve the pasta and sprinkle toasted breadcrumbs on top to finish. I toasted mine with olive oil, salt, fennel seeds and nutmeg for additional flavour. Enjoy!