Winter has me firmly in her clutches and comfort food is keeping me going. This mushroom ragù with truffle oil is exactly that. It’s rich and comforting and feels like a warm hug. I give this pasta a hefty dose of garlic and pepper. Mushrooms love pepper! And I finish it off with some crispy sage and Parmesan. It’s dead simple but utterly scrumptious.
I like to mix my mushrooms up. I went to the farmer’s market on Saturday and found a gorgeous mix but you can use whatever you can get your hands on. Shiitake, king oyster and shimeji mushrooms all work beautifully in this dish. Just cook your mushrooms in batches if necessary. Mushrooms don’t like being in a crowded pan or they sweat- much like meat. So brown them a few slices at a time and then combine them all together at the end.
I love a good truffle oil and this one from Lemcke is a lovely subtle truffle-enhanced oil. So it’s not one of those that over powers an entire dish. You can use a rather liberal amount and it really makes all the rich earthy mushroom flavours sing. I also made a fried egg using the oil and it was amazing.
Mushroom ragù tagliatelle with truffle oil
- 600g mixed mushrooms, sliced
- 2-4 Tbsp olive oil
- 1 small onion, finely diced
- 4 garlic cloves, crushed
- 1 cup mushroom stock
- 1/2 lemon
- truffle oil
- sea salt flakes
- freshly ground black pepper
- 500g fresh tagliatelle
- handful fresh sage leaves
- butter for frying
- Parmesan for serving
Heat olive oil with a knob of butter and fry mushrooms in batches until golden brown. Set aside.
Heat some fresh olive oil in a pan and sauté the onions until soft. Add the crushed garlic, a knob of butter and return the mushrooms to the pan. Cook until the garlic smells fragrant. Add the mushroom stock and simmer until reduced by half. Season well with salt and pepper.
Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and add pasta to the mushrooms. Toss well and squeeze over the juice of half a lemon.
In a small saucepan heat a few knobs of butter and fry the sage leaves until crispy. Drain on paper towel.
Serve the mushroom ragù topped with the crispy sage leaves, freshly grated Parmesan and a generous drizzle of truffle oil.
Truffle oil provided by the lovely folks from Lemcke