Pressure cooker mushroom ragu
Enjoy this delicious and rich mushroom ragu with your favourite pasta today!
Recently this year my wife and I have started to eat less meat as part of our daily diet. Pasta with bolognese sauce is a great comfort dish and it is still great even without meat in this recipe. Using mushrooms and Vegemite (yes Vegemite or Marmite if you prefer) provides the ragu with a deep unami flavour. Eating vegetarian doesn’t have to be boring, it can be delicious!
- 20g dried porcini mushrooms
- 1000g chestnut mushrooms or oyster mushrooms, chopped
- 2 medium onions, diced
- 10 cloves of garlic
- 1 can chopped tomatoes
- 200ml white wine
- 1 large carrot diced into cubes
- 4 sprigs of thyme
- 1 tbsp Vegemite
- Salt and pepper to taste
- Cooked pasta
- Put the porcini mushrooms into a bowl and pour 150ml hot water and let it soak for 15mins. Once the time is up strain the liquid into a separate bowl and set aside. Keep the porcini mushrooms
- In the pressure cooker, set it to “Saute” and cook the onions, carrots and garlic until soft
- Add mushrooms to the onions, carrots and garlic. The mushrooms will release some water. Just keep on cooking for 10 minutes.
- Add the white wine and cook for 5 minutes to evaporate the alcohol
- Add the tomatoes, mushroom liquid, thyme and Vegemite into the pot
- Pressure cook for 15mins and use quick release method to release the steam
- At the end of cooking, if the ragu is still too liquid you can reduce the ragu by turning on the Saute mode and let reduce for 10-15 minutes.
- Enjoy with your favourite pasta!