Ingredients
The following ingredients have 4 Servings
- 500g each field and button mushrooms, cut into thin wedges
- 2 onions, thinly sliced
- 1 tbs rosemary leaves, finely chopped
- 1/3 cup (80ml) extra virgin olive oil
- 40g dried porcini mushrooms
- 1 dried chilli
- 3 tomatoes, chopped
- 1/3 cup (90g) tomato paste
- 6 garlic cloves
- 1 tsp toasted fennel seeds, ground
- Parmesan rind (optional)
- 1 tbs balsamic vinegar
- 400g pappardelle
- 1 zucchini, peeled with a julienne peeler
- Grated parmesan & parsley leaves, to serve
Instruction
- Preheat oven to 220°C.
- Place mushrooms, onion and rosemary in a large roasting tray, drizzle over oil and generously season, tossing to coat mushroom and onion. Roast, stirring occasionally, for 30 minutes or until mushroom and onion are tender.
- Meanwhile, soak porcini and chilli in 2 cups (500ml) boiling water for 10 minutes or until softened. Drain, reserving liquid.
- Place soaked porcini and chilli, tomato, tomato paste, garlic and fennel seeds in the bowl of a food processor and whiz until finely chopped.
- Add the porcini mixture, reserved porcini water and parmesan rind, if using, to the roasted mushrooms, stirring to combine. Cover with a damp scrunched piece of baking paper (this will allow the sauce to cook without losing too much liquid). Roast, stirring occasionally, for 20 minutes or until the sauce is thick and rich. Remove parmesan rind, stir in balsamic vinegar and check the seasoning.
- Cook pasta according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking water. Add pasta and cooking water to mushroom ragu, tossing to coat.
- Divide among serving bowls and top with zucchini. Scatter over parmesan and parsley leaves to serve.
