White king oyster ragù
Knife-chopped with celery, carrot and onion, cooked slowly for an hour. A plant-based ragù that doesn’t taste like one.
Ingredients
Method
Knife-chop the mushrooms into half-centimetre cubes: a food processor turns them to mush.
Make a fine soffritto of carrot, celery and onion and soften it for 10 minutes in the oil.
Raise the heat, add the mushrooms and let them dry out for 12 minutes until the pan sizzles again.
Deglaze with the wine, add the bay leaf and half the stock, then lower to a simmer.
Cook covered for an hour, adding stock as needed. Salt, pepper and remove the bay leaf.
Freezes well in portions for three months: it’s the best way to stock up on a generous harvest.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
