Mushroom Ragu
Mushroom Ragu
Yield 4
Ingredients
- 3 tbsp Unsalted butter
- 1 lb Mushrooms, any variety or mixture, sliced
- 1 half Yellow onion, diced
- 3 each Garlic cloves, minced
- 1/2 cup Dried porcini mushrooms
- 4 cups Water or bone broth
- 1/4 cup dry Oven or sun-dried tomatoes, soaked in warm water and rough chopped
- 1 tbsp Alternately use tomato paste
- 1/2 cup White or red wine
- 2 tbsp Fresh herbs: thyme, rosemary, oregano, parsley, basil, or any combination
- Salt and black pepper, to your taste
- Optional: cheese, such as asiago, pecorino, or parmesan
- Suggested pairing options: crusty bread, polenta, pasta/pearl cous cous, rice/risotto, barley, or farro.
Instructions
- In a medium pot bring the dried porcini mushrooms and water or bone broth to a simmer.
- In a large, high-sided, sauté pan, melt butter over medium heat.
- Add onion and cook until soft, about 3 minutes.
- Add mushrooms and stir while cooking. They will release their moisture and when the pan is almost dry, add the garlic.
- Lightly brown the mushrooms for a few minutes and when the garlic is fragrant, add in the tomatoes or paste and stir for 1 minute.
- Add in the wine and let cook until the pan is almost dry again.
- Lift porcinis from the pot and rough chop. Add into the pan with mushrooms.
- Pour porcini broth into sauté pan and cook until reduced to a ragu consistency, about 15 to 20 minutes.
- Add in herbs and season to taste with salt and pepper.
- Optional: serve over your favorite grain or with crusty bread. Top with your favorite cheese.
