Mushroom Ragu with Breadcrumbs

Instructions

1. Rehydrate Shiitake Mushrooms

   1 min hands-on20 min waiting

   • Place dried shiitake mushrooms in a heatproof bowl.
   • Pour boiling water over them and soak for 20 minutes.
   • Remove mushrooms, chop finely, and reserve soaking liquid.

2. Prepare Vegetables and Herbs

   10 min hands-on

   • Finely dice onion, carrot, and celery.
   • Mince garlic and finely chop rosemary and thyme.
   • Reserve a teaspoon of each herb for breadcrumbs.

3. Cook White Mushrooms

   5 min hands-on

   • Heat olive oil in a frying pan over high heat.
   • Add white mushrooms with a pinch of salt in batches.
   • Sear until golden brown, about 3-4 minutes per batch.
   • Transfer to a board and shred using two forks.

4. Start Ragu Base

   10 min hands-on

   • Heat olive oil in a large pot over medium heat.
   • Add diced onion, carrot, and celery.
   • Cook for 10 minutes, stirring often, until softened.

5. Add Garlic and Herbs

   2 min hands-on

   • Stir in minced garlic, tomato sauce, and herbs.
   • Cook for 2 minutes, stirring frequently.

6. Deglaze with Wine

   1 min hands-on6 min waiting

   • Pour in wine and stir, scraping browned bits.
   • Simmer until wine mostly evaporates, about 5-7 minutes.

7. Combine Ragu Ingredients

   3 min hands-on60 min waiting

   • Add chopped shiitake, soaking liquid, shredded mushrooms, tomatoes, yeast extract, and bay leaf.
   • Stir and bring to a boil, then reduce heat to low.
   • Simmer partially covered for 1 hour, stirring occasionally.

8. Prepare Herbed Breadcrumbs

   5 min hands-on

   • Heat olive oil in a frying pan over medium heat.
   • Add breadcrumbs, reserved herbs, and a pinch of salt.
   • Toast until golden and crisp, about 4-5 minutes.

9. Cook Pasta

   2 min hands-on10 min waiting

   • Bring salted water to a boil.
   • Cook pasta until al dente, reserving some pasta water.

10. Finish Ragu and Combine

    3 min hands-on

    • Season ragu with salt and pepper, remove bay leaf.
    • Add pasta and a splash of pasta water to ragu.
    • Toss over low heat until pasta is coated.

11. Serve with Breadcrumbs

    2 min hands-on

    • Divide pasta into bowls.
    • Sprinkle with crispy breadcrumbs and serve immediately.
    • Cooking tips:
    • Use high heat to sear the white mushrooms to enhance umami flavor.
    • Toast breadcrumbs carefully, stirring constantly to avoid burning.
    • Add water or stock if the ragu becomes too thick.
    • Reserve extra pasta water to adjust sauce consistency.