Recipe: Mushroom Ragù with Pappardelle and Crispy Garlic Breadcrumbs

Recipe: Mushroom Ragù with Pappardelle and Crispy Garlic Breadcrumbs

www.countryandtownhouse.com

A mushroom ragu recipe, taken from new cookbook Around The Table, the upcoming cookbook by Great British Chefs.

Keywords

  • what's on
  • country
  • town
  • house
  • magazine
  • style
  • food
  • interiors
  • drink
  • london
View full recipe on www.countryandtownhouse.com

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Cooking tools:

  • Food processor
  • Saucepan
  • Wooden spoon
  • Paper towel
  • Colander
  • Pan
  • Mixing bowl
  • Ladle
  • Cup
  • Tins opener
  • Kitchen shears
  • Kitchen timer
  • Stove
  • Oven
  • Grater
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Plate
  • Serving bowl
  • Tongs
  • Kitchen towel

Ingredients

  • 800g of chestnut mushrooms
  • 3 tbsp extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • 2 celery sticks, finely sliced
  • 2 carrots, finely diced
  • 1 large onion, finely chopped
  • 2 tbsp soy sauce
  • 200ml of red wine
  • 3 tins (1.2kg) of chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 4 sprigs of thyme
  • 2 bay leaves
  • 200g of shiitake mushrooms
  • 3 portobello mushrooms, roughly chopped
  • 350g of dried pappardelle
  • 2 tbsp extra virgin olive oil
  • 50g of panko breadcrumbs
  • 2 garlic cloves, finely grated
  • 1 lemon, zested
  • 1 handful of parsley leaves, finely chopped

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