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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 21-30 of 37

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  • on May 18, 2006

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    I made this recipe almost to the letter, which is unusual for me. I usually change recipes to suit my own taste. The only change I made was using 1 cup fresh grated pecorino romano instead of parmesan. It was wonderful over fresh fettuccine.

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  • on March 28, 2006

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    Lots of flavor. I served it with polenta thinking it would be enough for a meal, but really it would make a better side dish with a more substantial entree.

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  • on October 25, 2005

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    My whole family enjoyed this dish. We'll make it again.

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  • on September 06, 2005

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    This was really good and really easy.

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  • on August 29, 2005

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    Easy recipe to make and well worth it. I used four mushroom types (Shittake, Oyster, Chantrels, and crimini and it came out beautifully. Fresh herbs and parmesan at the end are a MUST. Great over organic pasta from Trader Joes.

    If you love mushrooms, you'll love this recipe.

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  • on August 13, 2005

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    I made this receipe with my grandaughter, her mother gave it the "thumbs up" in other words "AWESOME".

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  • on May 29, 2005

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    This was wonderful ... so full of flavor; easy to prepare. I doubled the recipe and poured it over a pound of Farfalle pasta ... YUMMY! It reheated the next day with just a little added water and extra splash of cream. This will be a favorite on our dinner table. Do try it!

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  • on May 24, 2005

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    Rich and Creamy. Will make it again.

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  • on March 11, 2005

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    This was a great recipe. It was very good on the polenta and would be great on chicken and/or pasta. I think i could have even used the basic ideas of this recipe to make a soup. I substituted portabella mushrooms for the cremini because of the lack of avalibility of the cremini. It refrigerated well overnight and was still good as leftovers.

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  • on March 10, 2005

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    This recipe is outstanding. I made it over pasta, and my husband loved the taste. Thanks Giada for another fabulous and easy recipe. Please keep them coming.

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