Mushroom Ragu Traybake
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This is a firm favourite of ours- perfect winter warmer! Recipe originally from Ottolenghi, a few alterations have been made to make it a little simpler.
Serves 6
You’ll need a large high sided baking tray, blender (not essential)
Ingredients (when in italics available from the van)
3 carrots, peeled and chopped into small pieces
1-2 onions, peeled and chopped into small pieces
300g fresh mushrooms, roughly chopped
60g dried porcini, roughly blitzed if you have a blender
2-4 garlic cloves, crushed
1 tin chopped tomatoes
120ml olive oil (approx £1,97)
70g miso paste
90ml tamari (approx £1)
2 tsp cumin ground (approx 20p)
2 tsp smoked paprika (approx 20p)
180g dark speckled lentils (approx 90p)
100g pearl barley (approx 28p)
1 litre vegetable stock (approx 15p, tablespoon of bouillon with 1 ltr water)
160g coconut milk
100ml red wine (optional)
salt and black pepper
Total cost from Incredible Bulk approx £4.70
Method
Preheat oven to 190C.
Finely chop your veg (carrots, onion, mushrooms), mince garlic and place in large baking tray. If you’re able to blend your dried mushrooms so they’re roughly blended do so and add to the tray - if not chop or just add whole. Mix in the tomatoes, oil, miso, tamari, cumin and paprika. Mix together so everything is coated and mixed well. Place in oven and bake for 40mins, stirring half way through.
Take out of oven, reduce heat to 180C, and add remaining ingredients to the tray (lentils, pearl barley, stock, coconut milk, wine and salt and pepper. Mix well, cover with foil and cook for a further 30-40mins. Remove foil, stir and bake for a further 5 mins before removing, letting it rest a little while before serving.
Enjoy!
Zero Waste Tips
Buy your ingredients loose from your local refill shop to avoid single use packaging.
We are usually able to reuse the foil - just wipe off any food, dry and place back in draw ready for next recipe!
If you’re out of coconut milk, you can always make your own by blending desiccated coconut and water together.