Local Lamb & Hon Shimeji Mushroom Ragu Recipe
Pickled Waianae Turnips | Herbs
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Ingredients
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Ragu
Pickled Waianae Turnips
Herbs
Method
Ragu Preparation
- 1
Cook the Lamb and Vegetables
In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until the vegetables are soft.
- 2
Add Lamb and Mushrooms
Increase heat to medium-high, add the ground lamb, and cook until browned. Stir in Hon Shimeji mushrooms and cook for an additional 3-4 minutes.
- 3
Incorporate Liquids and Seasoning
Add tomato paste, red wine, and vegetable broth. Season with thyme, salt, and black pepper. Bring to a simmer.
- 4
Simmer
Reduce heat to low and let the ragu simmer for 30-40 minutes, stirring occasionally.
Pickling Turnips
- 5
Prepare the Pickling Brine
In a small saucepan, combine vinegar, sugar, salt, and water. Bring to a boil, then remove from heat.
- 6
Serving
- 7
Plate the Dish
Serve the lamb and mushroom ragu over your choice of pasta or polenta. Top with pickled Waianae turnips and sprinkle with fresh parsley.
