Recipe & photography by Izzie Cox.
Serves 4-5
Ingredients
30g dried porcini
30g dried shiitake mushrooms
100ml extra virgin olive oil
2 shallots, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
1 teaspoon chilli flakes
10g parsley, finely chopped
10g oregano, leaves picked
150g fresh oyster mushrooms, finely chopped
3 tablespoons tomato puree
450g Northern Pasta Co fusilli
100g Parmesan, plus more for serving
4 tablespoons double cream
sea salt and freshly ground black pepper
Method
Cover the dried mushrooms with boiling water and set aside for 10 minutes. Drain, reserving 150ml of the soaking liquid, and finely chop the soaked mushrooms.
Heat the oil in a large saute pan on a medium low heat and add the shallots, cook for 5 minutes then add the garlic, chilli flakes, parsley and oregano and cook for another 2 minutes. Add the fresh and dried mushrooms and turn up the heat, cooking until they’ve released their liquid and are starting to crisp.
Turn the heat down and add the tomato puree, salt and lots of pepper and cook stirring often for 3 minutes.
Put a large pan of salted water on to boil. Add the pasta and cook for 2 minutes less than the packet instructions, drain reserving a mugful of pasta water.
Add the mushroom liquid and pasta water to the ragu, bring to a simmer and cook for 3 minutes. Add half of the Parmesan to the pan, stirring to melt, then the other half.
Finally add the cream and the fusilli, and stir until the sauce and pasta has emulsified - a couple of minutes.
Serve topped with Parmesan, olive oil and more black pepper.
