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!

Ingredients

Step 1:
1 large brown onion
2 garlic cloves
½ red chilli (or teaspoon of chilli paste)

Step 2:
500g button mushrooms, sliced

Step 3:
500ml red wine
1 teaspoon tomato paste
2 sprigs of thyme
1 sprig of rosemary
10g salt
4g pepper

Step 4:
10ml lemon juice
2 sprigs of parsley

Step 5:
500g pappardelle
10g salt

Method

Step 1:
In a large, thick-bottomed pot, sauté onion, garlic and chilli on a low heat until aromatic.

Step 2:
Add mushrooms to the same pot and colour slightly.

Step 3:
Add red wine, tomato paste, thyme, rosemary, salt and pepper, reduce until wine is just covering the mushrooms.

Step 4:
Take pot off the heat and stir through lemon juice and parsley.

Step 5:
Boil pappardelle until al dente, drain and mix cooked pasta with mushroom ragu.
Serve with shaved parmesan - enjoy!