Macaroni With Mushroom Ragout | Cooksmart | Sanjeev Kapoor Khazana

Macaroni, mushrooms, herbs and parmesan cheese – a delightful combination

MACARONI WITH MUSRHOOM RAGOUT

Ingredients

200 gms macaroni
200 gms button mushrooms, quartered
6-8 shiitake mushrooms, soaked
1 medium onion
4 tbsps extra virgin olive oil
2 tbsps refined flour (maida)
2 cups vegetable stock
2 tbsps tomato puree
2 sprigs fresh thyme
Salt to taste
Crushed black peppercorns to taste
2 tbsps parmesan cheese powder

Method

1. Boil macaroni in plenty of water in a deep non-stick pan.
2. Chop onion. Heat 2 tbsps extra virgin olive oil in a non-stick wok, add onion and saute.
3. Roughly chop shiitake mushrooms.
4. Add refined flour to the wok and mix and saute for 2 minutes.
5. Add button mushrooms and shiitake mushrooms and mix. Add vegetable stock and mix and let the mushrooms cook.
6. When the macaroni is done, strain it and sprinkle cold water over it so that it stops cooking further.
7. When the mushrooms are cooked crush them coarsely with a hand blender. Add tomato puree and fresh thyme sprigs.
8. Add salt and crushed black peppercorns and mix. Add macaroni and mix.
9. Drizzle 2 tbsps extra virgin olive oil and mix.
10. Transfer into a serving dish, sprinkle parmesan cheese powder and serve hot.

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Cuisine - Italian

Course - noodles

Dish - noodles