All the lovely earthy flavours of mushrooms, in a rich and smoky sauce. Spoon it over the vibrant, healthy parsnip and carrot mash for the perfect dish to make your belly happy. The mushroom ragù is also delicious with pasta or crispy potatoes, should you make it again (which we hope you’ll want to).
Ingredients
for the ragù:
- olive oil
- 1 onion, roughly sliced
- 1 celery stick, finely sliced
- 4 garlic cloves, sliced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 2 tbsp red pesto
- 250ml veg stock
- 400g mushrooms, chopped
- 100ml red wine
- 1 tbsp balsamic vinegar
- 1 tsp tamari or soy sauce
- fresh thyme leaves plus extra for topping – add to your taste
- sea salt & black pepper
for the mash:
- 400g parsnips peeled & cut into cubes
- 200g carrots – peeled & cut into cubes
- 3 tbsp nutritional yeast
Method
- Add the onion, celery and 2 tbsp of olive oil to a large pan on a medium heat and fry for 8-10 minutes until very soft.
- Add the garlic, paprika and oregano and stir to combine, then add the tomato purée, pesto and veg stock and simmer for 1-2 minutes.
- Add the mushrooms and red wine, stir to combine and cook for a further 2-3 minutes. Reduce the heat and simmer for 15 minutes.
- Stir in the balsamic vinegar, tamari and fresh thyme leaves (to your taste) and season with salt and pepper.
- Meanwhile, to make the mash, boil the parsnips and carrot in a saucepan of boiling water for approx. 12-15 minutes or until tender.
- Drain the parsnips and carrots and transfer to a food processor along with the nutritional yeast and 2-3 tbsp of olive oil. Blitz until smooth and creamy, adding a little water if needed for a looser texture. Season to taste with salt and pepper
- Serve the mushroom ragù on a bed of creamy mash with some extra thyme leaves to garnish.