Porcini bolognese with truffle butter recipe
 This dish is umami central. Porcini mushroom bolognese with a rich port and truffle butter. 1 onion, diced4 garlic cloves, finely chopped1 carrot, peeled and roughly chopped2 celery sticks, roughly chopped2 tbsp olive oil50g/1¾oz dried porcini, soaked in water and drained100g/3½oz chestnut mushrooms, chopped2 Portobello mushrooms, chopped2 tbsp tomato purée400g tin chopped tomatoes1 tbsp chopped fresh thyme1 bay leaf50ml/2fl oz red wine25g/1oz parmesan, grated1 tbsp yeast extract 1 onion, diced 4 garlic cloves, finely chopped 1 carrot, peeled and roughly chopped 2 celery sticks, roughly chopped 2 tbsp olive oil 50g/1¾oz dried porcini, soaked in water and drained 100g/3½oz chestnut mushrooms, chopped 2 Portobello mushrooms, chopped 2 tbsp tomato purée 400g tin chopped tomatoes 1 tbsp chopped fresh thyme 1 bay leaf 50ml/2fl oz red wine 25g/1oz parmesan, grated 1 tbsp yeast extract 1 banana shallot, diced100ml/3½fl oz port100g/3½oz salted butter, softened1 small jarred black truffle, choppedtruffle oil, to tastesalt and freshly ground black pepper 1 banana shallot, diced 100ml/3½fl oz port 100g/3½oz salted butter, softened 1 small jarred black truffle, chopped truffle oil, to taste salt and freshly ground black pepper fresh tagliatellefreshly grated parmesan fresh tagliatelle freshly grated parmesan Method To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed.To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan. To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed. To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan.