All-purpose mushroom ragù

General

Source: Ottolenghi

Ingredients

• 15g - dried porcini mushrooms (gedroogd eekhoorntjes brood)
• 250ml - boiling water
• 850g - fresh mixed mushrooms, small ones left whole, larger ones roughly torn in two
• 50g - unsalted butter
• 2 tbsp - olive oil
• 2 - onions, thinly sliced (320g)
• ½ - large celeriac, peeled and cut into 2cm chunks (360g)
• 4 - garlic cloves, crushed
• 1¼ tsp - Urfa chilli flakes (or ½ tsp regular chilli flakes)
• 1½ tbsp - white miso
• 1 - preserved lemon, quartered, flesh and pips discarded, skin cut into thin strips (15g)
• 1½ tbsp - sherry (or red wine) vinegar
• 1½ tbsp - plain flour
• 400ml - chicken (or vegetable) stock
• 30ml - double cream
• 10g - tarragon, leaves roughly chopped (10g), plus a few extra leaves to garnish
• salt

Procedure

1. Preheat the oven to 180°C fan.
2. Place the dried mushrooms in a small jug and pour over the boiling water. Set aside to soak for 30 minutes, then drain over a bowl (keeping the liquid to use later), roughly chop and set aside.
3. Meanwhile, place the fresh mushrooms on a large parchment-lined baking tray (as they are – no need to season or toss in oil) and roast for 25 minutes, giving them a stir halfway through, until the mushrooms have shrivelled significantly and have lost a lot of moisture. Remove from the oven and set aside.
4. Put the butter and oil into a large sauté pan, for which you have a lid, and place on a medium-high heat. Add the onions, celeriac and ½ teaspoon of salt and cook for 15–20 minutes, stirring frequently, until nicely caramelised. Add the garlic, roasted mushrooms and chopped mushrooms and cook for another 3 minutes, stirring. Add the Urfa, miso, preserved lemon and vinegar and cook for another 30 seconds or so. Stir in the flour and cook for 30 seconds, then add the stock, the reserved mushroom-soaking liquid and ¾ teaspoon of salt. Bring to a simmer, then reduce the heat to low and cook for 25 minutes, covered, until the celeriac is tender, but still holding its shape. Remove the lid, stir in the double cream and let it bubble away for another 5 minutes.
5. Remove the pan from the heat, stir in the tarragon and serve with the extra tarragon leaves sprinkled over the top.