Mushroom Ragu
You won't miss the meat when you make this hearty vegetarian recipe. Savory and herbaceous, the mushrooms bring a deep, rich flavor that's out of this world. Serve over pasta or with good-quality toasted French bread.
10 minutes
25 minutes
Mushroom Ragu
2 pounds mushrooms, brushed clean and sliced if large (try criminis, portobellos, chanterelles, oyster mushrooms or a combination)
1/4 cup extra-virgin olive oil
4 tablespoons butter
1 yellow onion, chopped
3 cloves garlic, minced
Leaves from 3 sprigs fresh thyme
1/2 cup dry white wine or dry sherry
Handful of chopped fresh Italian parsley
Salt and pepper, to taste
Heat oil in a large, heavy skillet to medium-high on the stove top. Add onions and cook until the onions begin to turn slightly brown on the edges, about 4-5 minutes. Add mushrooms, thyme and butter; cook, stirring occasionally, until the mushrooms begin to release their water, about 7-8 minutes. When most of the liquid has cooked out of the pan, add butter and garlic; cook for 2 more minutes. Deglaze the pan with wine or sherry, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Reduce heat to medium and cook until the mushrooms are tender, about 10 minutes. Season to taste with salt and pepper, garnish with parsley and serve warm.
Looking for inspiration? Try these recipes:
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Green Curry with Chicken
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