Vegane Pappardelle mit Pilzragout
I kept stumbling across photos of pappardelle with ragù on Instagram and the internet, and I was instantly captivated. This dish just looks like pure comfort! A few weeks ago, I finally got around to making a vegan version and cooked the ragù with mushrooms.
- 400 g Pappardelle
- 30 g dried porcini mushrooms
- 250 ml hot water
- 300 g fresh mushrooms of your choice (e.g. button mushrooms, oyster mushrooms,...)
- 2 onions
- 2 cloves of garlic
- 3 sprigs of thyme
- 5 sage leaves
- 2 tbsp tomato paste
- 1 EL Senf
- 200 ml vegan red wine
- Salt
- Pfeffer
- Olive oil for frying
- Cress for sprinkling
- -
- Soak dried porcini mushrooms in hot water for 30 minutes. Meanwhile, clean and finely chop the fresh mushrooms, peel and finely dice the onions, and finely chop the garlic cloves. Once the dried porcini mushrooms are soft, remove them from the broth and chop them finely as well. Be sure to save the porcini mushroom broth and don't throw it away!
- Heat olive oil in a pan and sauté the onions and garlic cloves over medium heat until the onions are translucent. Add the fresh and dried mushrooms. Finely chop the thyme and sage leaves, add them as well, and sauté everything for 10 minutes.
- Add the tomato paste and mustard and sauté for another 3 minutes. Deglaze with red wine and let it simmer for 5 minutes over medium heat. Now add the mushroom stock from the dried mushrooms and season generously with salt and pepper. Simmer everything together until the pasta is cooked. Taste and adjust the seasoning just before the end.
- Meanwhile, cook the pappardelle in salted boiling water until al dente. Once cooked, drain, reserving some of the cooking water. Add the pasta directly to the sauce and toss well, adding enough of the reserved pasta water to create a smooth, creamy mushroom sauce that coats the pasta. Sprinkle with cress before serving.
And if you're thinking you need ten different kinds of mushrooms, or even have to go out into the woods yourself: Don't worry, the recipe is really very simple. White and brown button mushrooms are perfect for fresh mushrooms, king and oyster mushrooms give the dish a "meaty" flavor thanks to their texture, and if you happen to have chanterelles or fresh porcini mushrooms, definitely use them too! But a colorful mix of many different varieties works wonderfully as well.
If you don't have dried mushrooms or want to save time, you can use only fresh mushrooms and substitute vegetable stock for the mushroom broth, but for a truly intense flavor, we recommend using dried mushrooms. You can find dried mushrooms in virtually any large supermarket.
