bonappetit4.5
Beet and Mushroom Miso Ragù
No funky, hard-to-pronounce ingredients in this versatile meat substitute, just lots of beets and chickpeas for texture and miso for a bit of umami.
👥 4 Servings👤 Pierce Abernathy📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●skillet
- ●pot
📝 Preparation Steps
1
Pulse 6 oz. shiitake mushrooms, stems removed, in a food processor until very coarsely chopped (about pea-size pieces). Transfer to a large bowl. Add 1 small beet, scrubbed, chopped, and its greens, 1 large shallot, and 3 garlic cloves to processor and pulse until coarsely chopped; add to bowl. Add one 15-oz. can chickpeas, rinsed, patted dry, to processor and pulse until the consistency of coarse breadcrumbs. Transfer to bowl and add 1 tsp. Aleppo-style pepper or other mild chile flakes and 2 Tbsp. white miso; mix until combined.
. shiitake mushrooms, stems removed6 ozlarge shallot115-oz. can chickpeas, rinsed, patted dry1. Aleppo-style pepper or other mild chile flakes1 tsp. white miso, divided4 Tbsp
2
Heat ⅓ cup vegetable oil in a large heavy skillet over medium-high. Scrape mushroom mixture into skillet; reserve bowl. Cook, stirring occasionally, until most of the moisture is evaporated and mixture is charred in spots and almost crumbly, 15–⏱️ 20 minutes. Taste and season with kosher salt if needed. Return mixture to reserved bowl; reserve skillet.
Kosher salt
3
Cook 12 oz. spaghetti or other long pasta in a large pot of boiling salted water until very al dente, about ⏱️ 3 minutes less than package directions.
. spaghetti or other long pasta12 oz
4
Meanwhile, thinly slice remaining 2 garlic cloves. Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in reserved skillet over medium until butter is melted. Cook garlic and remaining 2 Tbsp. miso, stirring often, until garlic is golden and miso is slightly darkened in color and beginning to stick to bottom of skillet, about ⏱️ 2 minutes.
. extra-virgin olive oil2 Tbsp. unsalted butter2 Tbsp
5
Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid and add to skillet. Return mushroom mixture to skillet and stir to combine, scraping up any browned bits; reduce heat to low.
6
Using tongs, transfer pasta to skillet. Add 1 oz. Parmesan, finely grated (about ½ cup), and season with freshly ground pepper. Toss to combine and coat pasta, adding up to ½ cup more pasta cooking liquid as needed to form a silky sauce. Taste and season with more salt if needed.
. Parmesan, finely grated (about ½ cup), plus more for serving1 ozFreshly ground pepper
7
Divide pasta among shallow bowls and season with more pepper. Top with more finely grated Parmesan.
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