There is something about the texture and taste of king oyster mushromms that just makes you want more. These mushrooms are not easy to find in Italy, but here in Boston they are always at the supermarket, and honestly, once you try them, you will understand why I keep coming back to them.

And it is not just the flavor that seduces, the science agrees: according to Britannica, they are “Known for their meaty texture, rich umami taste, and long shelf life, they are high in protein and are a source of B vitamins, phosphorus, potassium, selenium, and copper.”

Given their somewhat “meaty” texture, I thought of using them as a meat substitute to prepare a vegetarian ragù to serve with handmade pasta. The result is a flavourful, wonderfully fragrant sauce that is lighter and easier to digest than a meat ragù. You can pair it with egg-free pasta if you are vegan, and it is also delicious as a dressing for plain white rice.

Serves 4

Ingredients

For the sauce:

1. King Oyster mushrooms — 170 g
2. Mixed diced vegetables ready to use (carrot, onion, celery) — approx. 200 g (frozen works fine too)
3. High-quality whole peeled tomatoes to blend — approx. 500 g (or same amount of tomato passata)
4. Tomato paste — 2 tablespoons
5. Extra virgin olive oil — 3 tablespoons
6. White wine — 1/3 cup
7. Salt and pepper
8. Nutmeg (optional)
9. Grated Parmigiano Reggiano, Grana Padano, or Pecorino to dress the pasta.

For the Pasta:

Choose a pasta variety of your choice. I made tagliatelle following the egg pasta recipe I posted here, which works very well. You can use any high quality dried pasta.

Instructions

First, clean the mushrooms by removing the base and any traces of soil. Rinse quickly if needed and drain, then cut into small cubes (mirepoix).

In a suitable ragù pot (an enameled cast-iron pot is especially good), pour in the extra virgin olive oil, turn on the heat, add the finely chopped vegetables — carrot, celery, onion — and cook over low heat, covered, until softened.

They are ready when the carrots break apart when pressed with a spoon. At this point add the diced mushrooms and cook, stirring occasionally, until they turn golden. Then add the wine, raise the heat, and cook uncovered for a few minutes, until the alcohol evaporates.

Blend the peeled tomatoes until smooth and pour them (or the passata) directly over the vegetables and mushrooms in the pot. Add the tomato paste along with half a cup of water. Mix well, and cook for approximately 20-30 minutes on medium-low heat, stirring occasionally, and until the sauce becomes glossy and creamy. Finally add the salt, pepper, and nutmeg.

While the sauce simmers, bring a large pot of water to a boil. When the water boils, add one tablespoon of salt per litre, add the pasta, cook according to the time indicated on the packet, drain, and dress generously with your King Oyster mushroom ragù.

Add grated Parmigiano and enjoy.

Buon appetito!