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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


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.


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

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