Slow cooked mushroom ragu in Dilmah Extra strength Ceylon tea stock with tagliatelle pasta.
- 1 egg
- 100gms flour
- 200gms swiss brown mushroom
- 30gm dried shitake
- 3 Dilmah Extra strength Ceylon tea stock
- ¼ red caps
- 1 Celery stalk
- ½ carrot
- ½ brown onion
- 50ml cooking oil
- 50ml vegetable oil
- 2 garlic cloves
- 3 stems of parsley
- 3tbls tomato paste
Add the flour and egg to a bowl and mix until it comes together. Knead for 10 minutes cover in baking paper and let rest for approx. 20min
Put the shittaki mushrooms in boiling water along with the Dilmah Extra strength Ceylon tea. Steep the tea in the mushroom and water mixture for 10 minutes and then take out. Leaving the mushroom in the mixture to soak up all the flavour. In the mean time
While the oil is heating up, blend the carrot, onion, garlic, red capsicum and swiss brown mushrooms to a course ground.
Put the oil in a pan on medium heat. Add the blended ingredients and cook slowly until the onion become translucent. Add a pinch of salt at this point.
While everything is cooking and sweating down, take the shitake mushrooms from the water and squeeze out any excess liquid. Put the re-hydrated mushrooms into a blender and pulse until they are the same consistency as the other ingredients. Place them into the pan too with the rest of the ingredients and cook slowly for 10 minutes. Turn the heat down to low. Add the shitake and Dilmah extra strength tea stock and reduce by a third. Add the tomato paste and reduce everything by a third again. Add the sugar and some more salt.
In the mean-time roll out the pasta using a pasta machine. If you don’t have one then a rolling pin will work. Or try doing pici pasta. It works a treat as well.
Bring some water to the boil and add a lot of salt. Add the pasta and cook for 1.5 minutes. Strain the pasta from the water, saving at least half a cup of salty pasta liquid. Take a spoon of the sauce and add to the pasta mixture using your tongues to mix it all around.