Porcini Mushroom Ragu
Devon Crosby-Helms
Serve over spaghetti squash, winter squash, alternative grains, pasta, or rice.
ingredients
- 2 tablespoons olive oil
- 2 small Portabello mushrooms, cleaned and diced
- 1 cup White Button mushrooms, cleaned and quartered
- 2 ounces dry Porcini mushrooms, rehydrated in 2 cups of water
- 1/2 cup diced onion
- 2 cloves garlic, minced
- dried oregano, basil and italian seasonings, to taste
- salt and pepper to taste
- 1 cup mushroom stock
- 3 tablespoons tomato paste
- 1/2 cup marinara sauce
- 2 tablespoons Italian Parsley
directions
- 1
In a large skillet over medium high heat, heat olive oil. Saute the mushrooms until they are coated with oil, adding more if the pan becomes dry. Add onion and garlic and saute for 4-5 minutes, until the mushrooms and onions are beginning to be tender. Add the dried herbs and salt and pepper.
- 2
Pour in 1 cup mushroom stock and stir in tomato paste and marinara sauce. Simmer over medium high heat so that the moisture evaporates and the mixture reduces, stirring occasionally so it does not burn. When the sauce has thickened, fold in the parsley and serve over starch of choice.
Source: Devon
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