Recipe & photography by Ed Barrow.
Ingredients
30g of dried porcini mushrooms
150g of oyster mushrooms, torn roughly
30g of vegan butter or spread
1 small white onion, finely chopped
2 cloves of garlic, finely sliced
1 vegetable stock cube
100ml of passata
1 tbsp of dark soy sauce
Sprig of fresh thyme
1 Bay Leaf
150g of Northern Pasta Co Gigli
Vegan Cheese, for garnish
Method
Start by rehydrating the porcini mushrooms in 50ml of boiling water the leave to one side.
Place a frying pan over a high heat and leave for a minuet or two until hot. Once hot add the oyster mushrooms and a drizzle of olive oil then fry for around 5 minuets to gain a good colour on the mushrooms. You want to gain a brown caramelised crust on them, in the same way you would with meat. Once browned remove from the pan and leave to one side. Turn the heat down to low and add the vegan butter. Once melted add the onion and cook for 5 minutes until softened. Add the garlic and fry for a further minute before adding the stock cube, 150ml of boiling water, passata, soy sauce, thyme, bay. Then add in the cooked oysters mushrooms as well as the porcini mushrooms and the liquid it is in. Season with salt and pepper then stir together and turn the heat down to very low.
Place a lid on and gently simmer for 45 minutes, stirring occasionally to make sure it’s doesn’t stick to the bottom. If it starts to get a little dry add another splash of water to loosen it if needed.
When the ragu is nearly ready, cook the Gigli in a pan of well salted boiling water for 4 minutes or until al-dente.
Drain the pasta and add into the ragu. Stir together and divide between 2 bowls before topping with some vegan cheese. Serve immediately.
