Veggie, Mushroom Ragout

Serve over egg noodles or polenta. Delicious!
Veggie, Mushroom Ragout
Veggie, Mushroom Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons dried porcini mushrooms

  • 3

    tablespoons extra-virgin olive oil

  • 1

    small carrot, diced

  • 1/2

    celery stalk, diced

  • 1

    medium shallot, finely chopped

  • 1

    clove garlic, minced

  • 1/2

    teaspoon finely chopped fresh rosemary leaves

  • 1

    tablespoon tomato paste

  • 1/4

    cup dry red wine

  • 2

    cups crushed canned tomatoes with juice (about one 28-ounce can)

  • 1

    teaspoon kosher salt, plus more to taste

  • 1

    pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices

  • 1

    tablespoon unsalted butter

  • Freshly ground black pepper

Directions

Soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove mushrooms from soaking liquid and coarsely chop. Strain and reserve liquid. Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add carrots, celery, and shallots, and cook until softened, about 5 minutes. Add garlic, porcini, rosemary, and cook for 2 minutes more. Add tomato paste and cook, stirring, for 2 minutes. Add wine and reserved mushroom liquid and simmer until liquid is reduced by about half. Add tomatoes and a 1/2 teaspoon of salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.

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