Recipe: Mushroom Ragu

This is one of those recipes that doesn’t seem like much but it takes mushrooms from a bland, boring food to the perfect topping for almost anything. I used this ragu smothered over the tops of popovers but it’d be great on polenta, over rice, and even as a pasta sauce.

Mushroom Ragu
A delicious alternative to tomato and meat ragu.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 80 ml extra virgin olive oil
  2. 280 g mixed mushrooms, chopped
  3. 1/2 onion, chopped fine
  4. salt, pepper, garlic, to taste
  5. 1 tsp dried rosemary
  6. 1 tsp dried oregano
  7. 120 ml tomato sauce
  8. 60 ml red wine
  9. 120 ml vegetable broth
  10. 15g butter
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add mushrooms and onions and cook for 10 minutes until reduced and caramelized, stirring only a few times.
  3. Season then cook for 5 more minutes.
  4. Add tomato sauce and red wine, stir and cook an additional 5 minutes.
  5. Add in the broth and butter and simmer until desired consistency.
Notes
  1. If you don't want to use red wine you can sub in more broth but give a few shakes of balsamic vinegar in there for taste too.
Mab Made Food http://www.mabdese.net/bento/

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