Food

This is my current go to mushroom recipe. (From the guardian)

Braised mushroom ragu Use a combination of large field mushrooms and
portobellos and a few button mushrooms for this, but you could also
add dried porcini to up the flavour intensity. Smoked tofu is used
here, but it would be good with smoky bacon or pancetta, too. Serve
with buttery mash, fresh pappardelle or dried rigatoni.

Serves 8-10 with pasta 100g smoked tofu, diced 2 medium brown onions,
peeled and diced 2 carrots, finely diced 2 ribs celery, finely diced 2
garlic cloves, peeled & sliced
1.5kg mixed mushrooms, half thickly sliced, half diced 1 small bunch thyme 400g tin chopped tomatoes 50g butter 2-3 tbsp soy sauce 750ml
water

1 Preheat the oven to 180C/350F/gas mark 4. Put an ovenproof casserole
dish or frying pan over a medium high heat. Add a few tbsp olive oil
and cook the tofu until golden brown all over. Remove the tofu and add
the onion – with a little more oil if it looks dry.

2 Cover and cook the onion, stirring occasionally, until soft and
slightly golden. Add carrots, celery and garlic and cook for a few
minutes. Add the mushrooms in batches, stirring until they cook down
and make space for the rest.

3 When all the mushrooms are in, add the browned tofu, thyme,
tomatoes, butter and 2 tbsp soy sauce. Top with 750ml water. Bring to
a simmer on the stove top then pop in the oven. Cook, uncovered for 2
– 2½ hours, stirring every half an hour or so. It's ready when the
mushrooms are nice and tender and the liquid has reduced to a lovely
saucy consistency. Taste and season with a little extra soy, salt and
pepper if needed.

Recipe supplied by Jules Clancy, thestonesoup.com