MUSHROOM RAGU
The earthy flavor of mushrooms is a delicious addition to the dinner table in this meatless, mushroom ragu.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes.
- Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes.
- Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes.
- Add thyme and wine. Cook until skillet is almost dry, 1 minute. Serve hot.
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Zafar Rana
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this ragu. The mushrooms were cooked perfectly and the sauce was very flavorful. I would definitely make this again.
Nita kulung Rai
[email protected]This is the best mushroom ragu I've ever had. The mushrooms are tender and juicy, and the sauce is rich and flavorful. I will definitely be making this again.
YUNG KING
[email protected]This ragu is amazing! The mushrooms are cooked perfectly and the sauce is so flavorful. I will definitely be making this again.
Sirajna Nepali
[email protected]I've made this ragu several times now and it's always a hit. The mushrooms are so flavorful and the sauce is creamy and delicious. I highly recommend this recipe!
raaar Al jzaze
[email protected]I love this ragu! It's so easy to make and it's always a hit with my family. I usually serve it over pasta, but it's also great on polenta or mashed potatoes.
Ismail Nazier
[email protected]This ragu is a bit time-consuming to make, but it is worth the effort. The flavor is amazing and it is sure to impress your guests.
ectosmankevin
[email protected]I wasn't sure how I would like this ragu, but I was pleasantly surprised. The mushrooms were very flavorful and the sauce was creamy and delicious. I will definitely be making this again.
sindhi malang
[email protected]This is a great recipe for a vegetarian meal. The mushrooms are a great source of protein and the sauce is packed with flavor.
Amin Memon
[email protected]I made this ragu in my slow cooker and it turned out great. I just threw all of the ingredients in the slow cooker and let it cook on low for 8 hours. It was perfect!
Lisa Muller
[email protected]This recipe is a great way to use up leftover mushrooms. I had a few mushrooms that were starting to go bad and this ragu was the perfect way to use them up.
axel franco
[email protected]I served this ragu over polenta instead of pasta and it was delicious. The polenta was a great way to soak up all of the flavorful sauce.
Anionted Micheal
[email protected]I added a few extra cloves of garlic to the sauce and it was amazing. The garlic really brought out the flavor of the mushrooms.
Fatima Tanoli
[email protected]I made this ragu with a variety of mushrooms, including shiitake, cremini, and oyster mushrooms. It was delicious! The different types of mushrooms added a lot of depth and flavor to the sauce.
Gilbert
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Connor Morgan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this ragu. The mushrooms were cooked perfectly and the sauce was very flavorful.
Rubika Baloch
[email protected]I made this ragu for a dinner party and it was a huge success. Everyone loved it and asked for the recipe. It's a great dish for entertaining because it can be made ahead of time.
Shanta Henderson
[email protected]This recipe is a keeper! I love the combination of mushrooms, red wine, and herbs. It's so easy to make and it always turns out delicious.
Lucas Molele
[email protected]I followed the recipe exactly and it turned out perfectly. The sauce was thick and flavorful, and the mushrooms were tender and juicy. I will definitely be making this again.
Ajijul Mondol
[email protected]This mushroom ragu is a delightful dish that is packed with flavor. The mushrooms are sautéed until they are browned and caramelized, and the addition of red wine and herbs gives it a rich and complex flavor. I served it over pappardelle pasta and it