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
Feature Chef of the Month
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)
Add the chicken broth (vegetable broth) and ½ cup of Marsala and simmer for about 5 minutes until the sauce reduces.
Add the cooked Spaghettini to the pan.
Add the cream, chili flakes, basil leaves and some Grana Padano and mix well.
Plate the Spaghettini and garnish with fried basil leaves and grated Grana Padano.
fried basil leaves
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!
- 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