Method

Heat your vegetable stock, then add to a large bowl with your dried mushrooms — set aside to soak for half an hour.

Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible.

In a food processor, blend onion, garlic, carrots and celery. Pulse so the texture is fairly chunky. Set aside in a bowl.

Next, place all mushrooms in food processor. Again pulse as you want a fairly rough, texture. Set aside in a big bowl.

In a large skillet, heat olive oil and sauté onion mix till soft and translucent.

Add mushroom mince and then season with salt and pepper to help with draw out moisture, stirring till a lot of the moisture has cooked off.

Add tomato paste, stock, porcini powder and balsamic vinegar. Stir occasionally and reduce some of the liquid till until you get the consistency of a ragù.

Check to see if you need more seasoning. Serve over toasted sourdough and shave with fresh parmesan. Also delicious with pasta — Mafaldine or Pappardelle are great options.