Oct 102016
 

 

 

Of course the very best mushroom ragu is made from wild mushrooms. It is fragrant, earthy, and incredibly tasty. But any combination of white bottom, cremini (baby bella), shiitake, and Portobello mushrooms is a quite worthy replacement.

Mushroom ragu is delicious by itself. It also can be used as a side dish (or as a part of it), as a topping for pasta, rice, potato or bean dishes, for bruschettas and flat breads. It is great in a company with vegetables.

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Shiitake and Portobello mushrooms bring that nutty note what is missing in white bottom (champignon) mushrooms making the dish so delightful. The ragu is equally delicious when served right from the heat, warm or cold. It is a real umami pleasure!

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Instructions:

In a wide pan heat the olive oil. Add the shallots and cook on medium heat for 3-5 minutes.mushroom ragu (1)mushroom ragu (3)

Add the mushrooms, salt, black pepper, red pepper flakes, nutmeg, and thyme. Cook the mushrooms on high heat for 5-7 minutes, stirring occasionally.

Add the wine and deglaze the mushrooms for 1-2 minutes. Discard the thyme sprigs.

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Serve hot, warm, or cold.

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Print Recipe
Mushroom Ragu
Author: Nina Phomina
Instructions
  1. In a wide pan heat the olive oil. Add the shallots and cook on medium heat for 3-5 minutes.
  2. Add the mushrooms, salt, black pepper, red pepper flakes, nutmeg, and thyme. Cook the mushrooms on high heat for 5-7 minutes, stirring occasionally.
  3. Add the wine and deglaze the mushrooms for 1-2 minutes. Discard the thyme sprigs.
  4. Serve hot, warm, or cold.

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Cook with pleasure and enjoy the world!

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