I made this for dinner tonight and it was SOOOO good!
The family Meat eater (=Better Half) sprinkled fried bacon on top of his, I ate mine vegetarian style but we both agreed that this ragu is a stayer!
I served the ragu with penne pasta.
The recipe comes from Lidia Matticchio's cook book, "Lidia's Family Table".
1/2 cup of dried porcini (soaked and squeezed), strain the soaking water and set aside
2-1/2 pounds mushrooms, sliced thin (- the author suggests using fresh porcini, chantarelles, morels and other wild mushrooms. I didn't have time to go shopping so I used regular champignon and it worked fine!))
3 sprigs fresh thyme, 1 sprig fresh rosemary, 1 sprig fresh sage tied together or wrapped in cheesecloth (I didn't have fresh herbs either so I used a little more than 1/2 teaspoon of each and left them in the ragu. It worked great.)
1/4 c. extra virgin olive oil
4 Tbsp. butter
1 c. shallots, chopped fine (I didn't have challots so I used 2 onions)
1 medium onion, chopped fine
salt and pepper
1/3 c. tomato paste
1 cup dry Marsala
4 cups turkey or vegetable broth, hot
Heat oil and butter in large skillet over medium heat, add shallots, onions and salt. Cook until soft.
Add mushrooms, a little more salt and the herbs. Let cook covered for about 3 minutes to sweat the mushrooms; uncover, increase the heat and stir while the mushroom liquid evaporates. When the pan is dry add the tomato paste in the "hot spot" in the center of the pan, let it toast then mix with the mushrooms. Add the marsala, stir then let it evaporate, then add the mushroom water and 2 cups of hot broth. Lower heat, cover, let it cook for about 20 minutes, stirring occasionally and adding enough broth to keep the mushrooms nearly covered in liquid. Uncover, cook for 20 minute more until the mushrooms are tender and the sauce is thickened to a spreadable consistency. Remove the herbs, adjust the salt and add pepper.
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I think the tomato paste and the Marsala make this mushroom ragu stand out from the other mushroom ragus I've tried before. Also, I like the fact that it is made without cream. It is a flavourful, tasty AND healthy dish. I love that combination! smileys/smile.gif
The family Meat eater (=Better Half) sprinkled fried bacon on top of his, I ate mine vegetarian style but we both agreed that this ragu is a stayer!
I served the ragu with penne pasta.
The recipe comes from Lidia Matticchio's cook book, "Lidia's Family Table".
1/2 cup of dried porcini (soaked and squeezed), strain the soaking water and set aside
2-1/2 pounds mushrooms, sliced thin (- the author suggests using fresh porcini, chantarelles, morels and other wild mushrooms. I didn't have time to go shopping so I used regular champignon and it worked fine!))
3 sprigs fresh thyme, 1 sprig fresh rosemary, 1 sprig fresh sage tied together or wrapped in cheesecloth (I didn't have fresh herbs either so I used a little more than 1/2 teaspoon of each and left them in the ragu. It worked great.)
1/4 c. extra virgin olive oil
4 Tbsp. butter
1 c. shallots, chopped fine (I didn't have challots so I used 2 onions)
1 medium onion, chopped fine
salt and pepper
1/3 c. tomato paste
1 cup dry Marsala
4 cups turkey or vegetable broth, hot
Heat oil and butter in large skillet over medium heat, add shallots, onions and salt. Cook until soft.
Add mushrooms, a little more salt and the herbs. Let cook covered for about 3 minutes to sweat the mushrooms; uncover, increase the heat and stir while the mushroom liquid evaporates. When the pan is dry add the tomato paste in the "hot spot" in the center of the pan, let it toast then mix with the mushrooms. Add the marsala, stir then let it evaporate, then add the mushroom water and 2 cups of hot broth. Lower heat, cover, let it cook for about 20 minutes, stirring occasionally and adding enough broth to keep the mushrooms nearly covered in liquid. Uncover, cook for 20 minute more until the mushrooms are tender and the sauce is thickened to a spreadable consistency. Remove the herbs, adjust the salt and add pepper.
---
I think the tomato paste and the Marsala make this mushroom ragu stand out from the other mushroom ragus I've tried before. Also, I like the fact that it is made without cream. It is a flavourful, tasty AND healthy dish. I love that combination! smileys/smile.gif