Mushroom Ragu

Buy Now

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"This is one of the most impressive things I’ve ever done with mushrooms! Use any mushrooms you have on hand to make this super “meaty” pasta sauce and spoon it onto soft rolls for plant-based sloppy joes." – Khanya Mzongwana

Ingredients

4 T extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic
400 g Woolworths exotic mushrooms, roughly chopped
1 sprig fresh thyme
sea salt and freshly ground black pepper, to taste
1 t paprika
1 t dried oregano
50 g tomato paste
½ cup red wine
1 cup vegetable stock
½ cup pouring cream
500 g spaghetti, cooked al dente
Woolworths hard cheese, for serving

Cooking Instructions

1. Heat the oil in a saucepan. Fry the shallot and garlic over a medium heat until translucent and soft. Remove from the pan and increase the heat. Fry the mushrooms in batches. It’s best to not overcrowd the pan as this may draw out a lot of moisture from the mushrooms.

2. Once you’ve fried all the mushrooms, return them to the pan with the shallot-garlic mixture and add the thyme. Season, then add the paprika and oregano. Stir in the tomato paste and fry for 3 minutes, then deglaze the pan with the wine.

3. Stir in the stock and cook for 5–10 minutes, or until the liquid has reduced by half. Pour in the cream and simmer for 5 minutes. Check the seasoning. Serve with the spaghetti and sprinkle with the cheese.

Find more mushroom recipes here.

Videography: Romy Wilson and Shavan Rahim
Photograph: Shavan Rahim
Food assistant: Ellah Maepa