Local Lamb & Hon Shimeji Mushroom Ragu Recipe

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Brown the Lamb

Add the diced lamb to the pot and cook until browned on all sides, about 8-10 minutes.

Add Wine and Tomatoes

Pour in the red wine, scraping the bottom of the pot to deglaze. Stir in the crushed tomatoes, thyme, salt, and pepper.

Simmer

Reduce the heat to low, cover, and let the ragu simmer for 1.5 hours, stirring occasionally, until the lamb is tender.

Add Mushrooms

In the last 15 minutes of cooking, add the sliced Hon Shimeji mushrooms to the pot and stir to combine.

Prepare Pickling Solution

In a saucepan, combine white vinegar, sugar, and salt. Heat until sugar and salt are dissolved.

Pickle the Turnips

Place the sliced turnips in a jar and pour the hot pickling solution over them. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Serve the lamb ragu over pasta or polenta, topped with pickled Waianae turnips and fresh herbs.