Mushroom ragu
This delicious and hearty vegetarian mushroom ragu is a perfect meatless meal for any night of the week. Serve over polenta or pasta. You'll be making it on repeat!
Servings: 4
Calories: 231kcal
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 2 shallots sliced
- 2 lbs Portabella mushroom caps thinly sliced, or a mix of Portabella, Baby Bella and Shiitake.
- 1 pinch salt
- 6 oz tomato paste
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup fresh parsley chopped - reserve 2 tbsp for garnish
- 1 tbsp fresh thyme or 1 tsp dry
- 1 tbsp fresh rosemary or 1 tsp dry
- 1 tbsp fresh oregano or 1 tsp dry
- 1 cup red wine
- 1 cup vegetable stock
- 1 tbsp balsamic vinegar
- Salt and freshly ground pepper to taste
- 1 tbsp Parmesan cheese shaved - omit for vegans
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add shallots. Cook until they are softened, about one minute.
- Add the sliced mushrooms and a large pinch of salt. Cook, stirring often, until the mushrooms are soft and most liquid has evaporated.
- Add tomato paste and stir well.
- Set aside 2 tbsp parsley for garnish.
- Add garlic, red pepper flakes (if using), parsley, thyme, oregano and rosemary.
- Stir until combined. Add red wine, stock and vinegar. Stir and scrape the bottom of any bits. Bring to a light boil, lower the heat and simmer, uncovered, for 15 minutes, stirring periodically. The mixture should be fairly thick.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve over creamy polenta. Garnish with parsley and a few shavings of Parmesan (omit Parmesan for vegans).
Nutrition
Calories: 231kcal | Total Carbohydrate: 25g | Protein: 8g | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 633mg | Potassium: 1466mg | Dietary Fiber: 6g | Total Sugars: 13g | Vitamin A: 1573IU | Vitamin C: 24mg | Vitamin D: 1µg | Calcium: 92mg | Iron: 4mg | Includes Added Sugar: 0g