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1 hour
1 hour 45 minutes


Ingredients checklist

Mushroom ragu

This mushroom ragu is rich, bold, umami, and simply mouthwatering. Even meat lovers will love this plant based ragu.


1.      Preheat the oven to 200 degrees celcius. Line two large baking sheets with baking parchment.

2.      Start by prepping the mushrooms. Place the dried mushrooms in a measuring jug, cover in hot water (approx 300ml) and place to one side for at least an hour.

3.      Add the chestnut and oyster mushrooms in a food processor and pulse for approx 10 seconds until quite fine and crumbly. Add to a large bowl with one tablespoon of oil and 2 minced garlic cloves and a 1/2 a teaspoon of salt. Pour the mix evenly across the two baking trays so there is a thin, even layer on each. Put in the oven and cook for approx 30 minutes, stirring once halfway through cooking time. Cooking may take slightly longer - all of the flavour in this dish comes from the beautiful golden brown mushrooms!

4.      While the mushrooms cook, finely dice your onion and carrot. Heat the remaining tablespoon of oil in a large pan over a medium heat and sauté until the onions are starting to turn transparent - about 7 minutes. Turn the heat to low and add the remaining two garlic cloves. Stir and cook for a further 5 minutes on low.

5.      Drain the dried mushrooms (save the broth!) and finely dice. Add to the pan with the onions, carrots and garlic. Turn heat to medium and cook for 3 minutes, or until the dried mushrooms start to turn slightly golden.

6.      To the same pan, add the tomato puree, marmite, oyster sauce, stock, the broth from the dried mushrooms and the milk. Stir well and heat until almost boiling, then reduce heat to low.

7.      Remove mushrooms from oven and add to the saucepan. Stir and cook, uncovered, for approximately an hour. You want the ragu to reduce by at least half so you have a thick, glossy sauce rather than a liquidy one.

8.      15 minutes before the ragu is ready, cook the pasta according to the packet instructions. I used dried, but fresh or homemade would be amazing for this! Drain pasta, saving 0 ml of the cooking water.

9.      Add the ragu to the drained pasta and stir through with the saved pasta water. Stir through half of the parmezan alternative. Plate, and top with the remaining parmezan.