A mix of chestnut and shiitake mushrooms, tangy salad onions and pillowy ravioli.
VeganSource of fibre1 of your 5 a day
Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins
Ingredients
1 tbsp olive oil
6 salad onions, finely chopped, white and green parts separated
250g pack chestnut mushrooms, sliced
150g pack shiitake mushrooms, roughly chopped
3 cloves garlic, sliced
1/2 x 30g pack Cooks' Ingredients Wild Mushrooms
2 sprigs thyme, leaves only
2 x 250g packs vegan mushroom & roasted garlic ravioli
Method
Warm the oil in a large saucepan over a medium heat. Add the white parts of the salad onions, chestnut and shiitake mushrooms and garlic. Season. Fry for 5-7 minutes, until browned and most of the moisture has evaporated.
Reduce the heat, then add 1.2 litres freshly boiled water, the dried wild mushrooms and thyme. Simmer for 20 minutes. Add the ravioli and cook gently, with lid on, for 2 minutes.
Spoon into bowls and sprinkle with the reserved salad onions and a generous grind of black pepper.
Cook’s tip
The thyme can be frozen – simply place any unused sprigs in a freezer bag, seal and keep for up to 3 months. Use what you need, when you need it, straight from frozen.
