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

AuthorMabDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
 80 ml olive oil
 280 g mushrooms, chopped
 1 onion, chopped finely
 salt, pepper, garlic powder, rosemary, oregano
 120 ml tomato sauce
 60 ml red wine
 120 ml vegetable broth
 15 g butter

Directions
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.

Ingredients

Ingredients
 80 ml olive oil
 280 g mushrooms, chopped
 1 onion, chopped finely
 salt, pepper, garlic powder, rosemary, oregano
 120 ml tomato sauce
 60 ml red wine
 120 ml vegetable broth
 15 g butter

Directions

Directions
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.

Mushroom Ragu

Leave a Reply

Your email address will not be published.