Wild Mushroom Ragu

Ingredients

400g x sliced mixed wild mushrooms (or selection of your choice)
1 x diced white onion
4 x sliced garlic cloves
4 x sprigs fresh rosemary stripped and chopped finely
4 x sprigs fresh thyme stripped and chopped finely
150g x mascarpone
150g x white wine
3 tbsp x olive oil
360g x fresh or dried pasta
Pecorino or Parmesan for grating

Method 

1. Heat 2 tbsp of oil in a heavy based skillet pan on a high heat (tip make sure you’ve got your extraction
on full blast and maybe a window open). Put mushrooms in your hot pan a handful at a time, letting
each handful cook before adding the next, with a good pinch of salt, fry for a few mins until the
liquid starts to come out of the mushrooms.

2. Remove all mushrooms and juice from the pan and return the pan to a medium high heat with 1
tbsp oil, add your onions, garlic and herbs to the pan and fry until softened, 5- 7 mins.

3. Add your mushrooms and juice all back to the pan, bring up to a boil for 30 secs, then add your wine.
Bring to a boil for 30 secs, add your mascarpone and turn down to a low heat, simmer until lightly
reduced 5 – 10 mins (be aware that the mushrooms you choose will effect how
much liquid there is, you may want to add a little more mascarpone or a little white wine to balance
the consistency.)

4. Whilst sauce is reducing slowly, bring a pan of salted water up to the boil (it should almost taste like
sea water.) Blanch your fresh pasta for 1 – 2 mins (if dried please be advised by your packet)
Drain your pasta through a colander saving yourself a good inch or so of pasta water in the bottom
of the pan.

5. Add your cooked pasta to the sauce and turn up the heat, splash in some of the pasta water
and cook your pasta until the sauce starts to coat and glaze your pasta, season with a touch more salt
and pepper.

6. In the restaurant we finish most of our ragus with a spoonful more of mascarpone and a
squeeze of fresh lemon juice for extra silkiness and zip.

7. Serve up and grate cheese generously on top.

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