Description
A quick and flavorful mushroom ragu, perfect for pasta or as a filling in various dishes.
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 Onions, diced
- 2 cloves Garlic, minced
- 8 ounces Mushrooms, sliced (cremini and shiitake recommended)
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 teaspoon Dried Italian herbs (oregano, thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat until it shimmers. Add the diced onions, and cook until they turn translucent at the edges.
- Stir in the minced garlic, cooking for about 30 seconds until fragrant but not browned.
- Increase the heat to medium-high, then add the sliced mushrooms. Cook undisturbed for about 5 minutes until the mushrooms are golden brown and reduced in size.
- Stir in the tomato paste, allowing it to cook for 1-2 minutes until it darkens slightly in color.
- Pour in the vegetable broth and add the dried herbs, salt, and pepper. Bring the mixture to a simmer, stirring regularly.
- Reduce the heat to low and let the sauce simmer for an additional 10 minutes, thickening as it cooks.
- Taste and adjust the seasoning as necessary, then serve hot, garnished with fresh parsley.
Notes
Allow the ragu to rest for a few minutes before serving to let the flavors meld. It pairs well with various types of pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg