Traybake mushroom & parsnip ragù

Name: Traybake mushroom & parsnip ragù
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 30 g pack Cooks’ Ingredients Porcini Mushrooms; 500 g pack Essential Mushrooms, halved; 250 g pack chestnut mushrooms, halved; 2 large onions, peeled and roughly quartered; 6 tbsp olive oil; 1¾ tsp salt; 4 clove/s garlic, crushed; 1½ tsp Cooks’ Ingredients Pul Biber (or ¾ tsp chilli flakes); 25 g Cooks’ Ingredients White Miso Paste; 1 tbsp red wine vinegar; 500 g pack Essential Parsnips, peeled and cut into 1cm chunks; 250 ml Cooks’ Ingredients Chicken (or vegetable) Stock; 3 tbsp double cream; 20 g pack tarragon, leaves roughly chopped; Cooked pappardelle or brown rice, to serve

Use coconut cream, instead of double cream, to make this a vegan main. Serve on top of pappardelle, to 'gobble up' or else on top of brown rice or just alongside a salad.

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3 of your 5 a day

Serves4 (or 2 meals for 2)
CourseMain meal
Prepare20 mins
Cook1 hr 30 mins
Total time1 hr 50 mins

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Ingredients

30g pack Cooks’ Ingredients Porcini Mushrooms
500g pack Essential Mushrooms, halved
250g pack chestnut mushrooms, halved
2 large onions, peeled and roughly quartered
6 tbsp olive oil
1¾ tsp salt
4 clove/s garlic, crushed
1½ tsp Cooks’ Ingredients Pul Biber (or ¾ tsp chilli flakes)
25g Cooks’ Ingredients White Miso Paste
1 tbsp red wine vinegar
500g pack Essential Parsnips, peeled and cut into 1cm chunks
250ml Cooks’ Ingredients Chicken (or vegetable) Stock
3 tbsp double cream
20g pack tarragon, leaves roughly chopped
Cooked pappardelle or brown rice, to serve

Method

Preheat the oven to 190ºC, gas mark 5. In separate batches, add the dried and fresh mushrooms to a food processor and pulse a few times. They should be cut small but not turned to mush. Transfer to a large bowl, then repeat with the onions, which need to be cut small without the mixture becoming uniform.
Add the onions to the bowl with the mushrooms, oil and 11/2 tsp salt. Mix well to combine, then spread out on a large, high-sided baking tray. Bake for 40 minutes, stirring halfway, until the mushrooms take on some colour and begin to crisp at the edges of the tray.
Meanwhile, add the garlic, pul biber, miso, vinegar and parsnips to the same large bowl (no need to wash it), along with ¼ tsp salt. Mix to combine and set aside.
Lower the oven temperature to 180ºC, gas mark 4 and, when the mushrooms and onions have been cooking for 40 minutes, add the parsnip mixture to the tray. Stir to combine, pour over the stock, then seal the tray with foil. Bake for 35-45 minutes more, or until the parsnips are tender, then remove the foil. Stir in the cream and most of the tarragon and return to the oven for a final 5 minutes, uncovered. Serve, on pappardelle or brown rice, sprinkled with more tarragon.