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Mushroom Ragu

Mushroom Ragu
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Indulge in the comforting warmth of Mushroom Ragu, a hearty plant-based sauce that brings vibrant flavors to your dinner table. This dish features a delightful combination of earthy mushrooms, aromatic herbs, and rich tomato paste, creating a savory experience perfect for pasta, polenta, or gnocchi. Ready in just 30 minutes, this recipe is ideal for busy weeknights or cozy family gatherings. Plus, it’s versatile enough to adapt with your favorite vegetables or pasta alternatives. Enjoy every bite of this nutritious and satisfying meal that everyone will love!

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 large onion
  • 2 medium carrots
  • 1 large stalk celery
  • 3 cloves garlic
  • ½ teaspoon rosemary
  • 3 bay leaves
  • ½ cup tomato paste
  • 2 pounds mushrooms (1 pound white, 1 pound brown)
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 10 leaves fresh basil
  • 12 ounces pasta (or alternative)

Instructions

  1. Coarsely chop the mushrooms and other vegetables (onion, carrots, celery) to prepare your base.
  2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the chopped vegetables for about 5 minutes until softened.
  3. Add garlic, rosemary, bay leaves, and tomato paste; cook until they deepen in color.
  4. Stir in the chopped mushrooms seasoned with salt and pepper. Cook on medium-high heat for 20 minutes until moisture evaporates.
  5. Incorporate balsamic vinegar and mix well.
  6. Prepare pasta according to package instructions; reserve some pasta water before draining.
  7. Combine pasta with the ragu in the pan, adding reserved water as needed until well combined.
  8. Garnish with fresh basil and serve warm.

Nutrition

Find it online: https://korecipe.com/mushroom-ragu/