The only problem with beef Wellington is ... With a mix of portabella and porcini mushrooms sauteed with rosemary, thyme, shallots, and vegetarian Worcestershire sauce, the mushroom mixture ...

This is an elegant pasta dish for a special occasion. The sauce is light and broth-like, and the mushrooms add a meaty taste and texture.

Remove the beef from the oven and let rest for 5 minutes. For the sauce: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and ...

Add the tomato puree and cook out for 30 seconds. Add the wine and bring to the boil. Add the stock, marmite and balsamic and simmer for 15 minutes. Blend to a smooth sauce and check seasoning.

This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't contain meat, doesn't start with a soffritto, and that only cooks for 10 minutes a ...