Sunday, July 7, 2024

Recipe: Beet and Mushroom Miso Ragu


Bon Appetit Magazine,  May 2023, p. 50
5 stars

This was so delicious!!!! Reading the title of the recipe, I was wary... you never know how these plant-based type of dishes will turn out. We will definitely be making this one again -- I didn't even miss the meat! Great umami from the shiitakes and miso, and loved the texture. We used organic lentil spaghetti.

Ingredients: spaghetti, beet, shiitake mushrooms, canned chickpeas, white miso, Parmesan, shallot, Aleppo pepper, garlic, vegetable oil, extra-virgin olive oil, unsalted butter, Kosher salt, pepper

Tips/Notes:
  • Used frozen beets (thawed them)
  • Didn't "thinly slice" the 2 garlic cloves -- minced them
  • For the 1.5 cups of pasta water, use judgment
  • The mixture didn't get very brown -- we likely didn't use high enough heat in our Caraway pan that can only take heat up to setting 7
  • Added Impossible Italian meatballs to the dish