Macaroni with Mushroom Ragout

Ingredients

• 200 grams macaroni
• 200 grams button mushrooms,quartered
• 6-8 shiitake mushrooms, soaked
• 1 medium onion
• 4 tablespoons extra virgin olive oil
• 2 tablespoons refined flour (maida)
• 2 cups vegetable stock
• 2 tablespoons tomato puree
• 2 sprigs fresh thyme
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons parmesan cheese powder

Method

1. Boil macaroni in plenty of water with a little salt in a deep non-stick pan till al dante.
2. Chop onion. Heat 2 tbsps extra virgin olive oil in a non-stick wok, add onion and sauté till they soften.
3. Roughly chop shiitake mushrooms.
4. Add refined flour to the wok and mix and saute for 2 minutes.
5. Add button mushrooms and shiitake mushrooms, mix and sauté for 2 minutes. Add vegetable stock and mix and let the mushrooms cook.
6. When the macaroni is done, strain it and sprinkle cold water over it so that it stops cooking further.
7. When the mushrooms are cooked crush them coarsely with a hand blender. Add tomato puree and fresh thyme sprigs.
8. Add salt and crushed black peppercorns and mix. Add macaroni and mix.
9. Drizzle 2 tbsps extra virgin olive oil and mix.
10. Transfer into a serving dish, sprinkle parmesan cheese powder and serve hot.

Nutrition Info