Shiitake spaghetti

Shiitake mushrooms are the main event in this rich pasta sauce: the bacon provides a tasty background flavour.

INGREDIENTS

250g (9oz) shiitake mushrooms (or a combination of shiitake and chestnut) 100g (3½oz) diced smoked bacon or lardons 1-2 tablespoons oil 1 large mild onion (or 2-3 shallots, finely diced) 1 medium-large carrot, peeled and grated 1-2 sticks celery, de-strung and finely sliced 1-2 garlic cloves finely chopped * 1 small chilli, finely sliced 2 tablespoons balsamic vinegar 500g (18oz) passata Level teaspoon Marmite Freshly ground black pepper 1 bay leaf Shiitake stalk stock (see below) Serve with: boiled spaghe i or linguine and finely grated Parmesan or Cheddar cheese

METHOD

Remove shiitake stalks and reserve. Slice mushrooms or cut into chunks. Set aside. Fry bacon with oil until golden. Add onion/shallots, carrot and celery. Continue to cook for 2-3 minutes. Add mushrooms and cook until all veg is softened and tinged golden. Add garlic and chilli. Cook for 1-2 minutes then add vinegar. Cook for a further minute and add passata, Marmite, black pepper to taste and bay leaf. Cook over a low to moderate heat for around 2 hours, gradually adding the shiitake stalk stock, until reduced and almost jammy in consistency. If it seems a bit dry towards the end of cooking, loosen with pasta cooking water.