Pork Sausage and Pine Mushrooms Ragu by Gerard Curto from Epocha


Tick off the ingredients as you buy them

  • 300g Pine mushrooms (sub with any large seasonal mushrooms available)
  • 500g Pork Italian style sausages, casing removed
  • 1/3 Cup (80ml) Moro Primero Extra Virgin Olive Oil , plus 1/3 cup (80ml) extra
  • 3 French eschallots, thinly sliced
  • 2 Garlic cloves, thinly sliced
  • 2tbs Finely chopped parsley, plus extra leaves to serve
  • 1/3 Cup (80ml) dry white wine
  • 300ml Chicken or vegetable stock
  • 4 Thick slices good quality sourdough

To prepare the pine mushrooms, wash gently under cold water and dry with paper towel. Cut the larger mushrooms into halves. Heat 2 tablespoons of Moro Primero Extra Virgin Olive Oil over high heat and add the sausage and cook, stirring and breaking up slightly, for 5-6 minutes or until sausage is golden. Reduce heat to medium and add the pine mushrooms. Cook, stirring gently, for 4 minutes or until mushrooms are softened slightly. Season with salt and pepper.

Add onion and cook for 2-3 minutes to soften slightly. Add the garlic and stir until aromatic add the white wine and cook for 6 minutes or until wine has been absorbed. Add the chicken stock and half the parsley and increase heat to high. Bring to the boil and cook for 6 minutes to reduce slightly. Add the remaining parsley and olive oil to finish. Season to taste.

Meanwhile, heat extra 1/3 cup olive oil in a large fry pan over high heat. Add bread slices and cook, turning halfway, for 4 minutes or until golden. Serve ragu with fried bread and scatter with extra parsley leaves.