Mushroom Ragout

This rich and hearty pasta sauce is perfect for the Semi-Vegetarian challenge! It does use chicken stock, but no actual meat. It’s perfect on pasta or brown rice. I think the medley of mushrooms is what makes this dish so great. There’s plenty of different flavors and textures, and probably a few mushrooms you’ve never seen!

Mushroom Ragout

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 tsp olive oil
• 1 onion chopped
• 5 sprigs fresh thyme
• 1 lb. mixed mushrooms crimini, shiitake, baby bella, portabella, button, trumpet, etc.
• .5 oz. dried porcinis my grocery had Dearborn and dried oyster which worked perfectly
• 3 cloves garlic minced
• 3 Tbsp tomato paste
• 1/2 cup red wine something you would drink
• 1/4 cup fresh basil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup chicken stock
• 2 1/2 tsp cornstarch
• S & P
• 8 oz. fettuccine
• 1/4 cup grated parmesan

Method

 

1. Bring water to a boil in a teapot. Pour water over the dried mushrooms and let sit for 20 minutes to reconstitute. Drain and set aside.
2. Meanwhile, heat a heavy-bottomed pan over medium-high heat. Add oil and when hot, add onions and thyme.
3. Saute for 5 minutes and then add mushrooms. Cook for another 5 minutes, stirring occasionally.
4. Add garlic, tomato paste an stir to combine. Cook for 2 minutes.
5. Add red wine, basil, oregano and red pepper flakes and cook down for a minute or two.
6. Add stock and cornstarch and stir to combine. Bring to a boil then reduce heat to medium-low and simmer for 30 minutes.
7. Meanwhile cook fettuccine according to the directions.
8. Drain and toss with mushroom ragout.
9. Serve with fresh basil and grated parmesan.