Mushroom ‘Sausage’ Ragu

 By @eden_owenjones

Serves 4.


  • 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

  • 200ml stock  

  • Toasted breadcrumbs for topping

Step by Step Instructions

Step 1

Finely dice the brown onions and garlic and add to a mixing bowl. 

Step 2

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.

Step 3

Mix everything to combine, if the mixture is still very wet add 5-10 more grams of breadcrumbs.

Step 4

Add salt and pepper to taste. 

Step 5

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. 

Step 6

When the mixture is golden brown add the wine, oat milk and stock.

Step 7

Keep this on a medium heat for 20 minutes until it has reduced into a thick sauce.

Step 8

Meanwhile add the pasta to a pot of salted boiling water and cook as per pack instructions (minus 1 minute of cooking time).

Step 9

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.

Step 10

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!