mushroom ragu
This can is a great vegetarian dish. I put it over Fettucine. Use whatever you want. polenta, rice even couscous
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
3 serving(s)
Ingredients
- 1/2 cup dried porcini mushrooms
- olive oil
- 1 liter shallot chopped
- salt
- 4 cloves garlic minced
- 2 pounds assorted mushrooms chopped
- 1 cup dry white wine
- 1 cup vegetable stock
- 1 bundle of thyme tied with butchers twine
- 2 bay leaves
- 2 tablespoons white wine vinegar
How To Make mushroom ragu
-
Step 1Soak the dried porcini in 3 cups of hot water for about 30 minutes.
-
Step 2In a large saucepan add the olive oil. Add the shallot and season with salt. Cook for about 8 minutes. Add the garlic and cook 1 minutes. Add the mushrooms and season with salt. Cook for about 10 minutes. Add the wine and cook until most evaporates.
-
Step 3Scoop the porcini out of the water carefully without disturbing the grit on the bottom of the bowl. Place the porcini in a food processor and process to a paste. Add the paste and 2 cups of the porcini water to the pot. Add the vegetable stock. Toss in the thyme bundle and bay leaves. Add salt if needed
-
Step 4Bring to a boil. Reduce heat to a simmer and simmer and simmer about 30 minutes. Add the white wine vinegar. Remove the thyme bundle and bay leaves. Serve over your choice
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes