Mushroom Ragu: Easy, Delicious and Meatless

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Mushroom Ragu: Easy, Delicious and Meatless Learn More

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[{"selector":"#anim-7d4e343d-c95a-44c7-8c79-0ed71c0e0e0c","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-51adc062-f48e-4573-b18a-c71af1a02be0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-678e8bef-7e56-4e02-9abc-dedc4343a210","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – Portabella mushrooms – Shallots – Garlic – Thyme, rosemary, oregano, parsley – Tomato paste – Red wine – Vegetable broth – Balsamic vinegar – Parmesan cheese Ingredients Full Ingredients

Heat olive oil in a Dutch oven over medium heat. Add shallots. Cook until they are softened, stirring frequently.

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Add sliced mushrooms. Cook 5 minutes, stirring often, until they start to brown, then add a pinch of salt to help release their liquid. Continue cooking until most liquid has evaporated and the mushrooms are soft.

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Add herbs, garlic, tomato paste. Stir until combined. Add red wine, stock and vinegar. Stir and scrape the bottom of any bits.

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Bring to a light boil, lower the heat and simmer, uncovered, for 15 minutes, stirring periodically. The mixture should be fairly thick.

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Taste and adjust seasoning with salt and pepper if needed. Serve over polenta or pasta. Garnish with parsley and a few shavings of Parmesan.

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Creamy Polenta

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Heat olive oil in a Dutch oven over medium heat. Add shallots. Cook until they are softened, stirring frequently.

1

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Add sliced mushrooms. Cook 5 minutes, stirring often, until they start to brown, then add a pinch of salt to help release their liquid. Continue cooking until most liquid has evaporated and the mushrooms are soft.

2

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Add herbs, garlic, tomato paste. Stir until combined. Add red wine, stock and vinegar. Stir and scrape the bottom of any bits.

3

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Bring to a light boil, lower the heat and simmer, uncovered, for 15 minutes, stirring periodically. The mixture should be fairly thick.

4

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Taste and adjust seasoning with salt and pepper if needed. Serve over polenta or pasta. Garnish with parsley and a few shavings of Parmesan.

5

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Creamy Polenta

Cream of Mushroom Soup

Farfalle pasta with mushrooms and spinach

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Cuisine With Me