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.
Disclaimer: Truffle oil provided by the lovely folks from Lemcke
This is my absolute favourite soup. It’s perfect for autumn weather. The broccoli and chilli keep things light and vibrant, the coconut cream makes it luxuriously silky and the fresh whack of coriander wakes up your palate. I’ve made this soup for years and it takes minutes. All of the ingredients are cheap and cheerful so you can feed your family in no time at all with a delicious meal that is very easy on your wallet! Also broccoli is really really good for you. Don’t believe me? Read this 6000 word ode to broccoli on Well Being Secrets and you’ll be buying it by the ton!
This soup is vegetarian/ vegan if you make it as is but you could always use chicken stock or add some crispy fried chorizo bits on top. Shavings of Parmesan cheese would also be an excellent addition or melted cheesy toasts for dipping. I like it as is. The husband and I have drastically reduced our meat intake in any case and loving a more veggie intense diet. If you are going to add meat make sure it’s the very best free-range, organic, grass fed and ethically sourced meat you can find. To add a punch of umami I used half vegetable stock and half mushroom stock. The mushroom stock has exceptional earthy, meaty flavour. If you can’t get your hands on some and don’t feel like making any either straight up veggie stock is perfect.
Broccoli, coconut & chilli soup
- 1 large head of broccoli (about 500g)
- 1 large red onion, finely diced
- 2 small bird’s eye chillies
- 400ml coconut cream (1 tin)
- 250ml vegetable stock
- 250ml mushroom stock
- handful fresh coriander
- olive oil
- organic sesame oil
- salt & pepper
- Fioretto stems for garnishing (totally unnecessary but heavens they’re pretty!)
In a large pot- sauté the red onion and chilli with a drizzle of olive oil. Season with salt and cook until soft and translucent. Remove the broccoli florets from the stem, chop roughly and add to onions. Sauté the broccoli for a couple of minutes and then add a splash of water to your pot and cover with a lid to allow the broccoli to steam until cooked through.
Once the broccoli is cooked add coconut cream and stock. Bring to the boil and allow to simmer for a few minutes. remove the pot from the heat and add a handful of fresh coriander, stems and all.
Blend the soup while hot using an immersion blender. Be careful. That’s why using a large pot will help keep the swirling liquid in the pot and not on you.
Check seasoning and adjust with sea salt and freshly ground black pepper.
Serve the soup with some crispy fried Fioretto stems, fresh coriander leaves, a drizzle of sesame oil and some crusty bread for dunking.