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Mushroom Ragu Recipe

Mushroom Ragu

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 11-20 of 37

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  • on October 06, 2009

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    Super easy and very yummy!

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  • on July 21, 2008

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    This recipe is delicious. I put it over pasta for a vegetarian meal (the mushrooms are a great meat replacement. I highly recommend buying good, Sicilian Marsala from a wine shop. It makes all the difference and is worth the extra costs.

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  • on June 27, 2008

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    I made this last night to go along with some sauteed chicken and rice. It was phenomenal!! The ragu worked very well when eaten as a sauce for the chicken but the true highlight of the meal was mixing it in with some fresh rice. It was normal, white long grain rice and this ragu transformed it into a risotto-like hybrid that was to die for. The only substitution I made was to use sour cream instead of heavy cream because I like the tang of sour cream, and I happened to have some on hand.

    Will definitely make this again for me and would certainly make it for company!!!

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  • on April 26, 2008

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    Flavorful and creamy. Delicious over baked polenta.

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  • on May 23, 2007

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    Love this recipe. It is perfect for mushroom lovers and if you cook it down it is a wonderful gravy!

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  • on January 25, 2007

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    I made this recipe & served it over home made fettucine for company. I did change some of the ingredients though: I used 1/2 cup chicken stock & 1 1/2 cups heavy cream, 1/4 cup marsala & 1/4 cup dry sherry. It was a huge hit! (Only problem - if you have leftovers, it's difficult to reheat without breaking the cream & having it turn into a greasy mess

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  • on January 14, 2007

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    We served this with beef over pasta and its wonderful!

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  • on October 29, 2006

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    Absolutely fabulous recipe. It was great over cheese ravioli.

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  • on August 07, 2006

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    This goes very well with the polenta. Easly and great!

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  • on May 22, 2006

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    Wounderful

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