Mushroom Ragout — ChefJohnReed -ChefJohnReed

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Mushroom Ragout

Posted by John Reed on 28th February 2020

Approx 2 – 4 portions

Shopping List

2 x Medium white onion ($0.94)
1 x Bulb of garlic ($0.50)
453g/1lb x Button Mushrooms ($2.00)
4 x Shiitake mushrooms ($1.50)
2 x Sprig parsley ($0.50)
2 tbsp x Creme fraiche ($2.00)
100g x Wheat flour ($1.00)
2 x Sprig rosemary ($0.50)
2 x Sprigs thyme ($0.50)
1 x Bay leaf ($0.10)
Total ($9.54) (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)

Vegetable Stock

1 x Medium white onion (Peeled & Roughly Chopped)
4 x Garlic cloves (Peeled & Crushed)
2 x Mushrooms (Washed & Quartered)
1 x Bay leaf
1 Sprig x Rosemary
1 Sprig x Thyme
1 x Sprig x Parsley
1500ml/50.7floz x Water

Pasta (Use half if only for two)

100g/3.5oz x Plain/All purpose flour
100g/3.5oz x Brown/Wheat flour
2 tsp x Oil (Of Your Choice)
3 Pinches x Salt
2 x Eggs
Water (Enough To Bind The Dough)

Mushroom Base

1 x Medium white onion (Peeled & Roughly Chopped)
4 x Garlic cloves (Peeled & Crushed)
1 Sprig x Thyme leaves (Diced)
1 Sprig x Rosemary leaves (Diced)
453g/1lb x Button Mushrooms (Washed & Sliced)
4 x Shiitake mushrooms (Washed & Sliced)
2 tbsp x Plain/All purpose flour
800ml/27floz – 1000ml/33.8floz x Vegetable stock (Enough Until You Have The Right Consistency)
2 tbsp x Creme fraiche
1 x Sprig parsley (Chopped)


1) For the stock place a large pan onto a medium/high heat with 2 teaspoons of oil of your choice. Once hot add the onions and garlic to the pan. Cook down for 3 – 4 minutes. Add the chopped mushrooms and caramelize. Once the onions are golden add the rest of the ingredients and top up with water. Turn the heat down to a low and simmer gently for 2 hours. If it evaporates too quickly top up with more water. Once ready pass into a bowl through a sieve.

2) Prepare the pasta and place all the ingredients into a mixing bowl apart from the water. Mix well together and add small amounts of water until bound together. Knead the pasta for 5 minutes on the work surface until smooth. Cover and allow to rest for 10 – 15 minutes.

3) Prepare the mushroom base while waiting for the pasta to rest. After place a large pan of water on to boil for the pasta. Cut the pasta in half and roll out flat into a long rectangle until it is almost transparent. Generously cover the rolled out dough with flour. Carefully fold the rolled out dough into a book and dust with flour generously for each layer. Dust the chopping board with flour and place the folded pasta onto the board. Using a sharp knife carefully slice your noodles. If your noodles are sticking then you have not dusted the layers enough. For the other half of the pasta repeat the process.

4) Once the water is boiling carefully drop the pasta into strands into the boiling water to prevent the pasta from clumping together. Cook for 2 – 3 minutes then take out and place into ice water to refresh.

5) Place a large pan onto a medium heat and add 3 tablespoons of oil. Once hot add the onions, garlic and herbs for the mushroom base. Cook for 2 – 3 minutes until soft then add the mushrooms. Cook out the mushrooms for 5 minutes until soft. Next add the 2 tablespoons of flour and cook for a further 2 minutes. After that slowly start adding the vegetable stock little by little until you have the correct consistency. Give the sauce 10 minutes to cook out as it will thicken. Once cooked out add the 2 tablespoons of creme fraiche. Mix well and taste. Season with salt and pepper. Drain the pasta and add to the pan. Fold the pasta through the sauce then serve up. Finish with the chopped parsley over the top and any spare creme fraiche.


Feel free to check out the highlights of this dish below on YouTube! Made live on Twitch


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