Mushroom ragu

We use a mixture of fresh and dried mushrooms in this dish - the dried pack more flavour, the fresh lend their meaty texture. First, we gently cook a flavour base of red onion, garlic and olive oil, to which we add the mushrooms, a splash of soy (you won't know it's there but it's a magic ingredient that brings out the best in mushrooms) and herbs - thyme, parsley and the surprisingly good faint aniseed note of tarragon. We round it out with a dash of tangy sour cream and it's done.

Water, mushroom, brown swiss mushroom, onion, sour cream (pasteurised cream (cream, milk), cultures), white wine (sulphites, clarifying agent (milk 0.01%)), butter (cream, salt), corn flour gluten free, garlic, shitake mushrooms (sulphur dioxide), porcini mushroom, olive oil, gluten free soy sauce (water, soybeans, rice, salt), salt, parsley, tarragon, black pepper, thyme

Serve tossed through ribbon pasta like our fresh tagliatelle, with a green salad or finely shaved cabbage tossed with balsamic vinegar, olive oil and Parmesan shards on the side.