EASY MUSHROOM RAGU WITH PARMESAN POLENTA
Make an easy mushroom ragu with polenta for dinner! This is a rich and savory portobello mushroom ragu spooned over creamy cheese polenta - a flavor bomb vegetarian main dish!
Provided by Karen Tedesco
Categories Vegetables
Time 25m
Number Of Ingredients 13
Steps:
- Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
- Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
- Serve the ragu over Parmesan Polenta with grated Parmesan.
Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 391 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
AIP MUSHROOM RAGU RECIPE
A savory ragu made with fresh and dried mushrooms that is completely AIP-friendly!
Provided by Louise Hendon
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Place the zucchini "noodles" in a paper towel-line colander or strainer. Lightly salt the "noodles" and let drain to remove the excess moisture.
- Place the dried porcini mushroom in the boiling water and let sit for 5 minutes until soft. Add the vegetable broth or chicken broth to the mushroom and simmer for about 3 minutes until most of the liquid is absorbed.
- Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the onion and garlic to the pan and saute for 3 minutes.
- Add the fresh mushrooms to the skillet and saute until soft, about 5 minutes.
- Add the soaked mushrooms with the soaking liquid, fresh thyme and salt to the skillet and simmer until the sauce is thickened. Add the zucchini "noodles" to the skillet and heat until warmed through. Season with additional salt, if desired.
- Garnish with fresh thyme springs and serve immediately.
Nutrition Facts : Calories 174, Sugar 9 g, Fat 7 g, Carbohydrate 19 g, Fiber 6 g, Protein 10 g
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
MUSHROOM RAGU
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
SAUSAGE & MUSHROOM RAGU
Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta
Provided by Shivi Ramoutar
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
- Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.
Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
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