Mixed Mushrooms Pasta Ragu Style

One thing is certain when we are talking about food: I love Mushrooms and my husband hates them. It’s one of these things we can’t agree on. I almost never cook mushrooms for dinner but whenever we are eating out, it’s a mushroom party. You can be sure I will always order the one meal with mushrooms.


One of the challenges I love to give myself is to prepare food my husband doesn’t like and see what he thinks. So today my challenge was a mushroom recipe. To go easy on him, I decided to mix up the different mushrooms. I know he particularly dislikes large mushrooms like Portobello, and Porcini, so going for a mix seemed like the way to go.
To blend in the strong taste I opted to use the mushrooms as a base for a ragu-style sauce.


Surprisingly my husband enjoyed this meal and I loved it! We will definitely cook it again.

Preparation & Cooking time: 30 minutes

Ingredients

  • 2 Portobello Mushrooms
  • 5 to 6 Baby Bella Mushrooms
  • 10 Shiitake Mushrooms
  • 2 Sheets of Pasta (or Parpadelle Pasta)
  • 2 Shallots
  • 2 or 3 Garlic Cloves
  • 1 to 2 Tsp of Tomato Paste
  • Parmigiano
  • Rosemary
  • Mediterranean Herbs Salt
  • Bastille du Laval Olive Oil
  • Pepper
  • Provence Herbs
  • Broccoli & Kale Sprouts for decoration

The recipe

1. Bring a large pot of water to boil

If you are using sheets of pasta (fresh or homemade) like me, cut the pasta the size you want. I went for large pappardelle.

2. In the meanwhile, cut your shallots and garlic, and set aside.

3. Clean all the mushrooms and cut the Portobello Mushrooms into 8 slices

4. Cook the shallots and garlic in a preheated skillet with EVOO. Wait until they start to change color

5. Right before the shallots start browning, add all the mushrooms to the skillet

6. Cook for a few minutes until the mushrooms are tender. Season with salt, pepper, herbes de provence

7. At the same time cook your pasta

Tip: Don’t overcook your pasta, they will cook some more in your skillet. 

8. Scoop out 1/2 cup of water from the pasta and add it to the mushroom preparation

9. Add your tomato paste, and stir until it becomes like a dark sauce

10. Add the pasta and stir some more

11. Assemble your plate.

Start with a large scoop of pasta, then add the mushrooms, garlic, and shallots.

Drizzle the ragu-style sauce on top of the pasta.

12. Add a few sprouts of Broccoli, Kale on top of the pasta for decoration. Add your rosemary leaves and some more finishing salt.

13. Shave chunks of Parmigiano of different sizes and sprinkle them on top of your plate.

14. Enjoy!

Did you try this recipe? Let us know what you thought!

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