Pasta · Vegetables / Side Dishes

Mushroom Ragu

Before we head into what will surely probably most definitely be a chocolate and sugar filled weekend, allow me to share with you a surprisingly savory and gratifying dinner that I made a few weeks ago.

In my previous life, I never would have given this recipe a second glance. An Italian ragu-style sauce made with just mushrooms? Without meat? No tomatoes? It’s egregious, unthinkable, and quite frankly, a little disturbing.

Yet, I made it, and I ate it. With gusto, and a whole lot of cheese.

IMG_9348

Delicious, even if it was outside my comfort zone of sauce. I think next time I’ll serve this over a piece of chicken instead of over pasta. Of course, that sounds suspiciously like Chicken Marsala to me…….

Mushroom Ragu – adapted from Giada de Laurentiis

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mushrooms, chopped
Freshly ground black pepper
1/2 cup Marsala
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes.  Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

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