750g chestnut mushrooms, halved500g oyster mushrooms135ml olive oil, plus extra for greasing60g dried porcini mushrooms30g dried wild mushrooms2 dried red chillies, roughly chopped (deseeded for less heat)500ml hot vegetable stock1 onion, peeled and quartered5 garlic cloves, roughly chopped1 carrot, peeled and quartered (90g)2–3 plum tomatoes, quartered (200g)75g tomato paste130ml double cream60g Pecorino Romano, finely grated60g Parmesan, finely grated5g basil leaves, finely chopped10g parsley leaves, finely chopped, plus an extra tsp to serve250g dried lasagne sheets (that’s about 14 sheets)salt and black pepper. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. To make the sauce, heat the olive oil in a medium-size saucepan over medium heat. Add mushrooms, carrots, onion, garlic and salt. Set aside. 6. Heat oil in a heavy-bottomed pot over medium heat. It can also be made ahead and refrigerated, ready to be served with pasta or polenta, saving yourself the trouble of constructing the lasagne if you’re short on time. Bring to a simmer, then reduce heat to low and let simmer, stirring often, for approx. Serve noodles with ragu and top with cilantro and fried onions, if desired. You can skip the addition of these of course, but for me, they are a little cherry on top of a sauce I can’t get enough of. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop thechillies. Remove the stems from the mushrooms and quarter. Heat 60ml of oil in a large saute pan or pot on a medium-high heat. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Freeze or refrigerate leftovers.”, Cold soba noodles with shiitake dipping sauce, Soba noodles with miso-marinated tofu and vegetables. For added texture, I also like to top up my plate with crispy, fried shallots or onions before mixing everything together and inhaling it as fast as I can. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Reduce the oven temperature to 200°C fan. Step 3/4 Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop … Add mushrooms, carrots, onion, garlic and salt. This particular ragù pays homage to penne all’Aconese, the first dish that Ixta fell madly in love with. In combination with the super savory, aromatic sautéed mushrooms (shiitake are my preference, but they can be hard to find and expensive, so feel free to swap them out with portobello or button mushrooms), these thick pastes both add hefty spice and richness to the finished ragù. Stir in the mushrooms and cook until brown and juicy, about 10 minutes. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. You can use just about any mushroom you have on hand and even swap in finely chopped cauliflower for another variation. This is our meatless take on that mythical sauce. While I’m not vegan or vegetarian myself, I rarely cook with meat at home, but I make around 80% of my meals in my own kitchen, so I’m always on the search for recipes that have the transformative power to take vegetables and turn them into something super-satisfying and deeply flavored. By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. The recipe is a closely guarded secret, but the complex, earthy and deeply umami flavour of dried porcini mushrooms is impossible to miss. Add mushrooms to a food processor and pulse just until roughly chopped and transfer to a bowl. Enjoy! Stir in the reserved stock and 800ml of water and, once simmering, reduce theheat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragu. Based off one of my personal-favorite recipes in one of my personal-favorite cookbooks, Lucky Peach Presents 101 Easy Asian Recipes, this ragù might require a trip to a specialty supermarket—or, for the sake of convenience, your friendly neighborhood Amazon—but once you make it and taste it, I think you’ll be more than happy you made that trip. It’s served at Ristorante Pizzeria Acone, a community run restaurant in the Tuscan village of Acone, perched at the top of the mountain on which she spent her formative childhood years. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Read about our approach to external linking. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta. Browse our selection of recipes from top chefs, cooks and food writers who have joined us on Woman's Hour... 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