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

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.

Slowly add the porcini water and then the tomato sauce to the mushroom mixture, stirring. Add the cream and stir well. Drain the pasta, add to the sauce, and mix well. Sprinkle with the Parmigiano ...

Add the porcini and fry for a further 3-5 minutes ... To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if ...

Reconstitute the porcini mushrooms in 125ml of boiling water ... the ingredients enough so that you are left with a very smooth sauce. Return the smooth sauce to a heavy-bottomed saucepan and ...

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms ... make a simple yogurt sauce, and dinner is ready in about half an hour. Brushing the underside of the dough with ...

“The recipe is a closely guarded secret, but the complex, earthy and deeply umami flavour of dried porcini mushrooms is impossible to miss. This is our meatless take on that mythical sauce.” He says ...

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 ...