Our show-stopping vegetarian version of beef Wellington wraps a savory mushroom and parsnip filling in braided puff pastry ...

Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley. Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it. Spoon over the sauce and add a ...

Heat the oil in a large frying pan until smoking hot and add the mushrooms. Dot the butter around ... Blend to a smooth sauce and check seasoning.

By using dried forest mushrooms, such as porcini, boletes ... I serve the ready mushroom sauce with favourite sides – most often with pasta, potatoes, groats, or meat. The aroma and taste ...

This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't contain ... "Anyone who has made the spicy mushroom lasagne from Ottolenghi Flavour ...