This is my first time to join the Crazy Cooking Challenge, and this month’s theme is Spaghetti! So I hopped around the blog world and looked for the perfect spaghetti and red sauce recipe that I would like to try. This recipe combines everything I love to eat – mushrooms, red sauce and brown rice. This is my first time to try brown rice spaghetti as well. Perfect for the gluten-free diet, though I have no allergy to gluten. The dried brown rice spaghetti looks like dried noodles but does feel like wheat spaghetti when cooked. I got this recipe from Lavender and Lime, whose blog owner Tandy I’ve come across many times cooking pasta. I’ve gotten some ideas from her cooking before and it’s my pleasure to share with you her recipe for Mixed Mushroom Ragu. I did make some modifications, such as replacing port with sake wine which I have, using balsamic vinegar instead of red wine vinegar, and brown sugar instead of fructose. Oh, and the soy sauce I used is mushroom soy sauce.
1. Put the shallot, garlic, coriander, vinegar, soy, port, tomato paste, sugar and stock into a large saucepan, bring to the boil and simmer uncovered for several minutes, until liquid is thickened.
2. Add the mushrooms, simmer till mushrooms are done then season with salt and pepper. Continue to simmer until brown rice spaghetti is done.
3. While preparing the ragu, soak the brown rice spaghetti for 2 minutes in a room temperature water. Bring a pot of water to the boil, and when boiling briskly, add the brown rice spaghetti. Cook for about 5 minutes, or until spaghetti is al dente.
4. Strain the spaghetti then put on the simmering mixed mushroom ragu. Mix well to ensure that spaghetti is well coated with the sauce. Serve with shavings of mozzarella cheese.