Build & simmer the mushroom ragu: Add the porcini-infused stock from Step 3 to the pot, together with the grated parmesan. Ingredient Notes: Best mushrooms for mushroom ragu: I prefer to make wild mushroom ragu using 2 kinds of fresh mushrooms - I like to splurge for actually lovely wild mushrooms - maitake (pictured), oyster, chanterelle, & shiitake are all great - but then balance them out with more value-effective mushrooms like simple white button mushrooms or cremini (child bella) mushrooms (pictured). ⇢ Pile your mushroom ragu pasta into your favorite serving bowls, then end with extra grated parmesan & recent chopped herbs, like parsley or a little bit extra recent thyme. Northern Italian restaurant. To today, it’s certainly one of my favorite things to cook! There are a few things to remember when choosing a sitter that suits you. If the pasta dish is simply too loose, add a handful of Parmesan cheese or a little bit of heavy cream to bind things together.
Benvenuto!
