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 bshay1_1147089
Media, PA
on November 21, 2012
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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.
By Kthomas08@hotma...
on July 08, 2012
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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,
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.
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