Mushroom Ragu

This Mushroom Ragu is fabulous for a meat free main night. I served it over fettucine, but I think it would work well over a short-cut pasta like rigatoni or over creamy polenta.

The recipe calls for mixed mushrooms, but I just used a package of baby bella mushrooms. Easy peasy.

I used red wine instead of Marsala, because that's what I had. I also used beef broth instead of chicken broth, because I feel like beef broth compliments mushrooms better.

I also added 1/3 cup half and half to the sauce before tossing over the pasta for a little creaminess.

Mushroom Ragu

From Everyday Italian

By Giada DeLaurentiis

Makes about 3 cups, serves 4 over a pound of pasta or as a first course

Ingredients:

1/4 cup extra virgin olive oil

1 large onion, chopped

2 garlic cloves, minced

1 lb. mixed wild mushrooms (such as cremini, oyster, stemmed shitake), chopped

1/2 tsp. salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

1 cup Marsala

2 cups reduced-sodium chicken broth

2/3 cup grated Parmesan cheese

5 fresh basil leaves

1/4 cup chopped fresh flat leaf parsley

Optional: 1/3 cup half-and-half

Instructions:

1. In a large skillet, heat oil over medium heat. Saute onion until tender, about 8 minutes. Add garlic and saute for another minute. 

2. Add the mushrooms, 1/2 tsp. salt and 1/4 tsp. pepper. Increase the heat to high and saute until the mushrooms are tender, about 8 minutes. 

3. Remove the pan from the heat and add the Marsala. Return the pan to the heat and simmer until the Marsala evaporates, about 5 minutes. Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes. 

4. Remove the pan from the heat and stir in cheese, basil, parsley. Season the ragu with more salt and pepper to taste. (The sauce can be made up to 2 days ahead. Cool, then cover and refrigerate. Rewarm before using).

Please note: The Jersey Girl used the sauce immediately. She used red wine in place of Marsala and beef broth instead of chicken broth. She added 1/3 cup of 1/2 and 1/2 to the ragu before tossing over cooked fettucine. To make the sauce thinner, add a ladle or two of pasta water.