Name: Rico Ramos
Restaurant: The Anchor Restaurant
3625 Dutch Village Road
Position: Chef the cuisine
Dish: Spaghettini mushroom ragu
Mushroom: Mixed mushrooms
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 2 People
Chef of the Month
- 250 grams of spaghettini - 2 cups of chicken broth (vegetable broth optional)
- 1/3 cup extra virgin olive oil
- 1/3 cup cream
- 1 large onion (chopped) - 3 basil leafs (chopped)
- 2 garlic cloves (minced)
- Grana Padano to taste (grated)
- 1/2 Lbs. of mixed mushrooms - Salt & pepper to taste
- ½ cup marsala - Flash fried basil leaves (for garnish)
- 1/2 cup chili flakes
Ingredients
Step 1
Heat the oil in a large pan.
When you start to see fish eyes in your oil, add the onions, garlic, mushrooms and
sauté then over a medium heat.
Then, season with salt and pepper.
Raise the heat to high and sauté until the mushrooms are tender and have lost their
liquid. (Evaporates in about 3 minutes)
Step 2
Add the chicken broth (vegetable broth) and ½ cup of Marsala and simmer for about 5 minutes until the sauce reduces.
Step 3
Add the cooked Spaghettini to the pan.
Add the cream, chili flakes, basil leaves and some Grana Padano and mix well.
Step 4
Plate the Spaghettini and garnish with fried basil leaves and grated Grana Padano.
Enjoy!
Recipe Tips
Garnish with:
-
fried basil leaves
-
pickled onion
-
pickled radishes
-
Sprig of pea shoots
While mushrooms are frying you can use this time to make a sweet sambal sauce. Start by combining the following into a small pot - 2 cups of water, 1 cup of sugar, and 3tbsp sambal oelek
Place the pot on medium heat and reduce by half.
Finally, plate the mushrooms and enjoy!
Step 6
