Mushroom Ragu
Discover a rich and flavorful Mushroom Ragu recipe that’s perfect for pasta nights—quick to prepare and utterly satisfying. Try it today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- ½ cup tomato paste
- ½ teaspoon rosemary
- 3 bay leaves
- Balsamic vinegar to taste
- Fresh basil leaves
Instructions
- Coarsely chop the mushrooms and set aside. Chop the onion, carrots, and celery.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped vegetables and sauté for about 5 minutes until softened.
- Stir in garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
- Add chopped mushrooms along with salt and black pepper. Cook on medium-high heat for about 20 minutes until the moisture evaporates.
- Stir in balsamic vinegar before serving over cooked pasta or polenta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://freshdishguide.com/mushroom-ragu/