Mushroom Ragu
1/2 brown onion
2 cloves garlic, peeled
2 sticks celery roughly chopped
1 large carrot, roughly chopped
400 grams dehydrated king oyster mushrooms
2 bay leafs
1 tsp ground fennel
1/2 tsp chilli flakes
1 tbsp miso paste
1 tbsp veg stock paste
100g red wine
1 tin diced tomates
1 tbsp tomato paste
1 tbsp oregano
10g dried porcini soaked in warm water 20 mins

Add onion, garlic, carrot and celery to TM, chop 5 seconds, speed 7. Saute 5 mins, 100 degrees, speed 1.
Add remaining and cook 45mins, 100 degrees, speed soft, REV, with basket on top of lid instead of MC
Serve over roast eggplant, pasta or similar.

Stovetop method
Dice onion, crush garlic, dice carrot and celery, heat pan with olive oil and add onion, garlic, carrot and celery, saute till soft, about 5 mins.
Add remaining, plus 1/2 cup of water and simmer on low -medium heat for 90 minutes, stirring occasiaonly, until sauce thickens.
Serve as above.

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

“If you have a Thermomix or you’re thinking of getting one and you’re Paleo, you need this book”

— Steve Hayter, That Paleo Show