mushroom ragù tagliatelle with truffle oil

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

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.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

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.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

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

serves 4

Ingredients:

  • 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

Method:

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.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

Disclaimer: Truffle oil provided by the lovely folks from Lemcke

chili con carne stuffed sweet potatoes

chili con carne stuffed sweet potatoes | The Secret Life of Bee

I’ve been Casper the invisible blogger lately but alas sometimes real work has to happen to pay the very real bills! I’ve also been a rather useless wife serving the husband some fairly boring dinners lately so it was time to make up for it. Enter chili con carne stuffed sweet potatoes. Yes please.

chili con carne stuffed sweet potatoes | The Secret Life of Bee

These pockets of joy are truly one of the yummiest and most satisfying meals i’ve ever had. The rich and spicy chili con carne pairs so well with the sweet, smooth flesh of these orange sweet potatoes. You can of course use the white ones as well- I just find them a tad more starchy so tend to use them for creamy bakes or cottage pie like toppings. Either way they are a delicious little nest for the meaty goodness that is a patiently made pot of chili.

chili con carne stuffed sweet potatoes | The Secret Life of Bee

When making the chili and any dish using mince all I can say is never ever crowd the pan. Use a really large pot and brown your mince in batches. If you put too much in at the same time the meat sweats and boils and goes grey. No bueno. As for the rest of the dish you can really make it your own. Go as heavy or light on the spices and of course the chilli powder as your heart desires. I used rather large heaped teaspoons of all the spices! This recipe makes a really fragrant, spicy dish that gets even better the next day. I had some left overs with a fried egg on top for breakfast and it was sublime!

Chili con carne stuffed sweet potatoes

serves 8

Ingredients

  • 8 sweet potatoes, washed and dried
  • 2 red onions, finely diced
  • 4 garlic cloves, crushed into a paste
  • 3 carrots, peeled and sliced
  • 2 large sticks of celery, sliced
  • 1 red pepper, chopped
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp dried origanum
  • 1 kg best quality mince
  • 2 x 400g tin Italian chopped/crushed tomatoes
  • 1 x 400g tin red kidney beans, rinsed & drained
  • sea salt
  • black pepper
  • olive oil

To serve: sour cream, tomato & onion salsa, fresh coriander

Method:

Heat oven to 180˚C. Rub sweet potatoes with a drizzle of olive oil. Prick with a fork or small knife, season with a little salt and roast until soft for 40 minutes depending on their size.

In a very large pot brown the mince in batches and remove from the pot. Add a fresh glug of olive oil and sauté the onions, carrots, celery, red pepper and garlic. Add the spices and cook until the veg had softened slightly, got some colour and the spices are fragrant.

Add the two tins of chopped tomatoes. Rinse the residual tomato out of each tin with a splash of water and pour into the pot. Bring to the boil and allow the tomatoes to reduce until thick.

Add the mince and kidney beans, season well and simmer for about 1 hour.

To serve- slice the sweet potatoes down the centre and stuff with a generous spoonful of the chili mix. I topped ours with sour cream, tomato & onion salsa, fresh coriander and even a dollop of guacamole.

Enjoy!

chili con carne stuffed sweet potatoes | The Secret Life of Bee

To be perfectly honest I didn’t even wait for the husband to come home from work before I started tucking in.

chili con carne stuffed sweet potatoes | The Secret Life of Bee