Mushroom Ragu
This Mushroom Ragu is a rich, flavorful vegetarian meal perfect for a cozy night! This ragu is sure to please vegetarians and meat lovers alike and is made with simple ingredients like baby bellas, button and brown mushrooms, onions, and garlic. It's also a good practice to reuse your leftover Parmesan rinds for a unique burst of umami flavor.
Ingredients
Cooking Instructions
step 1
In a large stockpot, heat Olive Oil (4 Tbsp) over medium-low heat. Add Yellow Onion (1) and Garlic (2 cloves), and cook until the onion is soft about 3 minutes.
step 2
Add Brown Mushrooms (3 3/4 cups), Baby Bella Mushrooms (3 cups), and Button Mushrooms (2 1/4 cups) and increase heat to high and stir until mushrooms are tender and liquid has evaporated about 7-8 minutes.
step 3
Reduce the heat to medium, and add Tomato Paste (1/2 cup) and Mushroom Broth (1 cup). Simmer for about 12-15 minutes until the liquid has reduced. Stir occasionally.
step 4
Add Heavy Cream (1/2 cup) and continue to stir for about 3-5 minutes.
step 5
Remove from heat and add Fresh Basil Leaf (1/4 bunch), Italian Flat-Leaf Parsley (1/4 bunch), and Grated Parmesan Cheese (1/2 cup). Season with Salt (to taste) and Ground Black Pepper (to taste). Stir to combine.
step 6
Garnish with parsley. Enjoy it with polenta, pasta, or a toasty baguette!
