Ultimate Mushroom Ragu by @deliciouslyella

1h20

4 servings

🫒

30 ml

Olive oil

🍄

400 g

Chestnut mushrooms

🧄

10 g

Garlic

🧅

200 g

Onion

🥕

200 g

Carrots

🥬

100 g

Celery

🍅

400 g

Tomatoes

🫘

500 g

Red beans

🥣

15 g

White miso paste

🌶️

15 g

Harissa paste

🍲

600 ml

Vegetable stock

🥥

30 ml

Coconut cream

🧂

0.3 g

Sea salt

⚫

0.3 g

Black pepper

🍝

Pappardelle pasta

🍝

Rigatoni pasta

🍝

Conchiglie pasta

🥗

Green salad

  1. Preheat
    • chestnut mushrooms

    Preheat the oven to 180°C fan / 400°F. Roughly chop the chestnut mushrooms.

  2. Place
    • chestnut mushrooms
    • olive oil

    Place the chestnut mushrooms on the large baking tray and drizzle with olive oil.

  3. Season
    • chestnut mushrooms
    • sea salt

    Season the mushrooms with sea salt and black pepper. Roast until golden, 20–25 minutes.

  4. Warm
    • olive oil
    • garlic

    Warm the olive oil in the large saucepan over medium-low heat. Add the garlic and cook until fragrant, 2–3 minutes.

  5. Add
    • onion
    • carrots
    • celery

    Add the onion, carrots, celery, and sea salt. Cook until softened and translucent, 15–20 minutes.

  6. Stir
    • chopped tomatoes
    • red beans
    • white miso paste

    Stir in the chopped tomatoes and red beans. Add the white miso paste and harissa paste.

  7. Pour
    • vegetable stock
    • chestnut mushrooms

    Pour in the vegetable stock and add the roasted chestnut mushrooms. Cover and simmer until rich and glossy, 25–30 minutes.

  8. Stir
    • coconut cream
    • sea salt

    Stir in the coconut cream. Taste and adjust the sea salt and black pepper before serving.

  9. Stir
    • Coconut cream

    Stir in the coconut cream and season to taste.

  10. Serve
    • Pappardelle pasta
    • Green salad

    Serve with pappardelle, rigatoni or conchiglie pasta and a peppery green salad.

Ultimate Mushroom Ragu by @deliciouslyella

1h20

4 servings

🫒

30 ml

Olive oil

🍄

400 g

Chestnut mushrooms

🧄

10 g

Garlic

🧅

200 g

Onion

🥕

200 g

Carrots

🥬

100 g

Celery

🍅

400 g

Tomatoes

🫘

500 g

Red beans

🥣

15 g

White miso paste

🌶️

15 g

Harissa paste

🍲

600 ml

Vegetable stock

🥥

30 ml

Coconut cream

🧂

0.3 g

Sea salt

⚫

0.3 g

Black pepper

🍝

Pappardelle pasta

🍝

Rigatoni pasta

🍝

Conchiglie pasta

🥗

Green salad

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C fan / 400°F. Roughly chop the chestnut mushrooms.

    🍄chestnut mushrooms
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Place the chestnut mushrooms on the large baking tray and drizzle with olive oil.

    🍄chestnut mushrooms
    🫒olive oil
    🍳large baking tray

  3. Step 3/10

    Season the mushrooms with sea salt and black pepper. Roast until golden, 20–25 minutes.

    🍄chestnut mushrooms
    🧂sea salt
    ⚫black pepper
    🍳large baking tray

  4. Step 4/10

    Warm the olive oil in the large saucepan over medium-low heat. Add the garlic and cook until fragrant, 2–3 minutes.

    🫒olive oil
    🧄garlic
    🍲large saucepan
    🥄wooden spoon

  5. Step 5/10

    Add the onion, carrots, celery, and sea salt. Cook until softened and translucent, 15–20 minutes.

    🧅onion
    🥕carrots
    🥬celery
    🧂sea salt
    🍲large saucepan
    🥄wooden spoon

  6. Step 6/10

    Stir in the chopped tomatoes and red beans. Add the white miso paste and harissa paste.

    🍅chopped tomatoes
    🫘red beans
    🥣white miso paste
    🌶️harissa paste
    🍲large saucepan
    🥄wooden spoon

  7. Step 7/10

    Pour in the vegetable stock and add the roasted chestnut mushrooms. Cover and simmer until rich and glossy, 25–30 minutes.

    🍲vegetable stock
    🍄chestnut mushrooms
    🍲large saucepan
    🥄wooden spoon
    🥛measuring jug

  8. Step 8/10

    Stir in the coconut cream. Taste and adjust the sea salt and black pepper before serving.

    🥥coconut cream
    🧂sea salt
    ⚫black pepper
    🍲large saucepan
    🥄wooden spoon

  9. Step 9/10

    Stir in the coconut cream and season to taste.

  10. Step 10/10

    Serve with pappardelle, rigatoni or conchiglie pasta and a peppery green salad.

Composition

Ingredients

Types

Oils, Vegetables, Fungi, Aromatics, Canned vegetables, Legumes, Fermented foods, Condiments, Spices, Broths, Plant-based dairy, Seasonings

Ingredients

Olive oil, Chestnut mushrooms, Garlic, Onion, Carrots, Celery, Tomatoes, Red beans, White miso paste, Harissa paste, Vegetable stock, Coconut cream, Sea salt, Black pepper, Pappardelle pasta, Rigatoni pasta, Conchiglie pasta, Green salad

Notes

Chestnut mushrooms (or mushrooms of your choice, roughly chopped), Garlic (large, finely chopped), Onion (large, finely diced), Carrots (finely diced), Celery (finely diced), Tomatoes (400g can, chopped), Red beans (500g jar), Pappardelle pasta (optional, for serving), Rigatoni pasta (optional, for serving), Green salad (peppery, optional for serving)

Allergens

Soy, Coconut

Dietetics

Dietary regimen

Vegetarian, Plant-based, High-fiber

Calories

280 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 39g, Fat: 10g, Fiber: 12g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 820mg, Iron: 4.2mg, Calcium: 85mg, Sodium: 690mg

Vitamins

Vitamin A: 470µg, Vitamin C: 18mg, Vitamin K: 30µg, Folate: 105µg

Preparation

Time Information

Preparation

25 minutes

Cooking

55 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large baking tray, large saucepan, chef's knife, cutting board, wooden spoon, measuring spoons, measuring jug

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Sunday dinner, Weeknight dinner, Meal prep, Cold weather

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, Mediterranean, British

Geographic

to inform

Various

Aspect

Texture

Tender, Velvety, Chunky, Saucy

Flavors

Umami, Savory, Spicy, Earthy, Rich, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container), freezer : 3 months (Cool completely before freezing,Freeze in portion-sized airtight containers,Thaw overnight in the refrigerator)