Mushroom ragù with pappardelle and crispy garlic breadcrumbs

Name: Vegan mushroom ragu
Cook time: 2 hours 15 mins
Yield: Serves 6
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

This vegan ragu recipe from 'Around The Table' heralds mushrooms as the star of the show

By Santiago Lastra

11 December 2024

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When cooking vegan dishes, mushrooms are a sure-fire way of generating plenty of depth and umami-rich ‘meatiness’. This ragù replaces mince with blitzed chestnut mushrooms which are patiently caramelised until crisp and brown. With larger, juicier pieces of shiitake and portobello strewn throughout and a touch of crunch added thanks to some herby garlic breadcrumbs, this is a warming bowlful of flavour.

This recipe is extracted from 'Around the Table', a cookbook by Great British Chefs with recipes from top names.

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Mushroom ragù with pappardelle and crispy garlic breadcrumbs

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