Mushroom Ragu

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This was delish. I have to say I took some liberties. I cut the recipe in half. Used dried mushroom multi pack in addition to large white mushrooms, Holland House Marsala cooking wine, half and half Instead of cream. I also just use broth from the dried mushrooms instead of chicken broth. Don't be afraid. I just winged it. Followed all the liquid reducing instructions. Threw in some fresh baby spinach because I had it in the fridge. Served it over gnocchi. This is a keeper.

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Very tasty! Quick! Perfect for beginners! I used porcini mushrooms and used Philadelphia cooking creme "Savory Lemon & Herb" the 3rd time I made it it give it a kick! It was wonderful! This is a winner either way,

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So good! I make it ahead stopping before I add any cream or cheese and freeze it. Then I bring it back up to a simmer and follow the rest of the instructions. Great with pasta and as a thickened sauce over chicken.

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We really liked this. Used cremini, chantrelle, and shiitake mushrooms. Served over polenta (seasoned with garlic, thyme, S&P, crushed red pepper and cooked in chic broth, cream, and milk.

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Fabulous ragu! loved it loved it. We used dried lobster, porcini and oyster mushrooms. What flavor! Incorporated some of the soaking liquid in the pasta water. A definite 'do over'!

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So yummy!!! Made it with vegetable stock instead of chicken and it was perfect .

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Delish! Even better when allowed to set overnight....beautiful flavors, nice and rich and oh-so-simple! Loved it.

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I made this recipe twice now and both times the Parmesan cheese has melted and become clumpy. Am I doing something wrong? should I wait for the ragu to cool before adding the Parmesan?

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Wondering if I can make this ahead and reheat it at serving time?? Has anyone tried?

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In our Midwest family of meat eaters, I wondered how mushrooms would go over as a "meat substitute." I don't think anyone noticed at all. Very good sauce-be sure to let it cook down the full amount of time! I served this over fetuccine and sun dried tomato spinach as a side dish. I think this gets even better the next day.