Photo: Mushroom Ragu Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
- Salt and freshly ground black pepper
- 1/2 cup Marsala
- 2 cups chicken broth
- 1/3 cup heavy cream
- 5 fresh basil leaves, chopped
- 1/4 cup flat-leaf Italian parsley, chopped
- 1/2 to 3/4 cup grated Parmesan
Directions
In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
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By spring525_9576490
Grafton, WI
on May 15, 2012
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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.
By kmbap
PORTLAND, OR
on November 06, 2011
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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.
By jdillard_9644453
Atlanta, GA
on October 19, 2011
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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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