Ottolenghi mushroom ragu

Prep 15 min
Soak 30 min
Cook 1 hr 20 min
Serves 4

15g dried porcini
850g mixed fresh mushrooms, small ones left whole, larger ones roughly torn in two
50g unsalted butter
2 tbsp olive oil
2 onions, peeled and thinly sliced (320g)
½ large celeriac, peeled and cut into 2cm chunks (360g)
Salt
4 garlic cloves, peeled and crushed
1¼ tsp urfa chilli flakes, or ½ tsp regular chilli flakes
1½ tbsp white miso paste
1 preserved lemon, quartered, flesh and pips discarded, skin cut into thin strips (15g)
1½ tbsp sherry vinegar, or red wine vinegar
1½ tbsp plain flour
400ml chicken stock, or vegetable stock
30ml double cream
10g tarragon, leaves roughly chopped (10g), plus a few extra leaves to garnish

Heat the oven to 200C (180C fan)/390F/gas 6. Put the dried mushrooms in a small jug, pour in 125ml boiling water and leave to soak for 30 minutes. Drain into a bowl – keep the liquid for later – then roughly chop the porcini.

Meanwhile, put the fresh mushrooms on a large baking tray lined with greaseproof paper and roast for 25 minutes, giving them a stir halfway through, until the mushrooms have shrivelled significantly and lost a lot of moisture. Remove and set aside.

Put the butter and oil into a large saute pan for which you have a lid, then set it on a medium-high heat. Add the onions, celeriac and a half-teaspoon of salt, and cook for 15–20 minutes, stirring frequently, until nicely caramelised. Add the garlic, roast mushrooms and chopped porcini, cook, stirring, for another three minutes, then add the chilli, miso, preserved lemon and vinegar, and cook for another 30 seconds or so. Stir in the flour, cook for 30 seconds, then add the stock, the reserved mushroom liquid and three-quarters of a teaspoon of salt. Bring to a simmer, then cover, turn down the heat to low and cook for 25 minutes, until the celeriac is tender, but still holds its shape. Take off the lid, stir in the double cream and let it bubble away for another five minutes.

Take the pan off the heat, stir in the tarragon and serve with the extra tarragon leaves sprinkled over the top.