Chef Insights
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Description
Marco Pierre White’s Wild Mushroom Ragu brings together deep, earthy mushroom flavour with the richness and refinement of a three-Michelin-star chef. Swiss brown and button mushrooms are slowly cooked into a hearty, luxurious ragu, then finished with truffle, Taleggio, and Parmesan for a sauce that is savoury, creamy, and full of depth.
This is not a simple mushroom pasta sauce. Marco’s recipe layers umami-rich mushrooms with the indulgence of melted cheese and the unmistakable aroma of truffle, creating a ragu that feels both comforting and elevated. The result is a beautifully balanced sauce with warmth, body, and restaurant-quality richness in every bite.
Pair with Fresh Pappardelle Pasta, Fresh Fettuccine, or use it as a lavish sauce for steak or chicken for the complete experience. For best results, defrost fully in the fridge before reheating gently.
Serves 2. A rich, earthy wild mushroom ragu by the man who trained Gordon Ramsay, delivered to your door.
Net Weight: 600g
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Ingredients
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Allergens
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Nutritional information
Total Weight 600g nutrition per serving 300g nutrition per 100g energy 2640kj (632 cal) 882kj (211cal) protein 12.8g 4.3g fat, total 63.4g 21.1g fat, saturated 40.1g 13.4g carbohydrates 6.7g 2.2g sugars 5.8g 1.9g sodium 402mg 134mg
Pairs well with
Freshly cooked pasta Try our fresh pastas, alternatively have on top of some grilled steak.
Cooking Instructions
Stove Top
Microwave
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
