All-purpose mushroom ragù from Ottolenghi Comfort (page 98) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Urfa chilli flakes and red wine vinegar for sherry vinegar.

  • cancionsotorosen on January 02, 2026

    Delicious! I didn’t have miso or preserved lemons so substituted with a dash of soy sauce and grated lemon rind. My kids liked the flavors but had a hard time with the texture of the mushrooms. They suggested chopping the mushrooms into smaller pieces so I’ll do that after the roasting next time. Had it over pasta (for some) and baked potatoes (for others).

  • leahorowitz on April 06, 2025

    Delicious! Not a quick recipe, about 1.5 h total, but easy and delicious. Added some tarragon gremolata from this recipe in the final step: https://www.eatyourbooks.com/library/recipes/2870655/roasted-kohlrabi-with-tomato-hazelnuts (I mixed the leftover gremolata with some olive oil and froze it for a later use)

  • Wende on February 02, 2025

    I loved this. The celeriac with the mushrooms is really nice. The miso, sherry vinegar and preserved lemons made for complexity and additional umami notes. I served it with soft polenta, but there are so many uses for this. Will absolutely make again

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