Over the Top mushroom ragu recipe
Created by The Kitchen at Bec Hardy’s talented Chef Anthony Schlenk, this mushroom ragu is the perfect match with our Pertaringa Over the Top Shiraz 2021!
1 large brown onion
2 garlic cloves
½ red chilli (or teaspoon of chilli paste)
500g button mushrooms, sliced
500ml red wine
1 teaspoon tomato paste
2 sprigs of thyme
1 sprig of rosemary
10ml lemon juice
2 sprigs of parsley
In a large, thick-bottomed pot, sauté onion, garlic and chilli on a low heat until aromatic.
Add mushrooms to the same pot and colour slightly.
Add red wine, tomato paste, thyme, rosemary, salt and pepper, reduce until wine is just covering the mushrooms.
Take pot off the heat and stir through lemon juice and parsley.
Boil pappardelle until al dente, drain and mix cooked pasta with mushroom ragu.
Serve with shaved parmesan - enjoy!