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
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