Mushroom Ragu Food

MUSHROOM RAGU

Steps:

• Place porcini mushrooms in a small shallow bowl with just enough hot water to cover. Let stand 30 minutes.
• Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in bowl of food processor; process until finely chopped. Transfer to a small bowl (separate from onion) and set aside. Place mixed mushrooms in bowl of food processor; process until finely chopped; set aside.
• Heat butter in a large pot over medium-high heat. Add onion and 2 teaspoons salt and 1/2 teaspoon pepper; cook, stirring, until onion begins to brown, about 7 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, 20 to 25 minutes.
• Drain porcini mushrooms and finely chop. Add to pot along with chopped mixed mushrooms. Cook stirring occasionally, until liquid is released and mushrooms are browned, about 10 minutes.
• Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, 6 minutes. Place basil, marjoram, rosemary, and thyme on a piece of cheesecloth, tying with kitchen twine to enclose; add to pot. Bring to a boil and reduce heat to medium-low; simmer for 1 hour.
• Add 1 cup water and continue cooking for an additional 1 1/2 hours, stirring occasionally.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain, reserving some of the cooking water, if desired, and transfer to a large bowl. Add mushroom ragu and toss to combine. Stir in cheese and enough of the pasta water to form a sauce. Garnish with additional cheese and parsley.

EASY MUSHROOM RAGU WITH PARMESAN POLENTA

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.

MUSHROOM RAGU

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.

PAPPARDELLE WITH MUSHROOM RAGU

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
• Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
• When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

MUSHROOM RAGOûT

Steps:

• Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
• Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

MUSHROOM RAGU

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

Steps:

• Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.
• Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

CREAMY WILD MUSHROOM RAGOUT

Steps:

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
• Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
• Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

GIADA'S MUSHROOM RAGU

Steps:

• In a large skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and saute until the onion is tender, about 8 minutes. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Increase the heat to high and saute until the mushrooms are tender and all of the liquid has evaporated, about 8 minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and simmer until the wine evaporates, about 5 minutes.
• Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes. Remove the pan from the heat and stir in the cheese, basil, parsley and butter. Season the ragu with more salt and pepper to taste.
• If serving with pasta, cook your pasta according to package instructions. Once aldente, toss in the pasta with the mushroom ragu.
• The sauce can be made up to 2 days ahead. Cool, then cover and refrigerate. Rewarm before using.

CREAMY POLENTA & MUSHROOM RAGOUT

Steps:

• Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
• For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

PORTOBELLO MUSHROOM RAGU

Steps:

• 1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
• 2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
• 3. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days, Garnish with additional thyme, if desired.

MUSHROOM RAGOUT

Steps:

• Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
• Remove the shitake stems and discard.
• Quarter the mushrooms and set aside.
• Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
• Add the mushrooms to the skillet in a single layer in the pan.
• Do not pile the mushrooms on top of one another.
• Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
• If skillet seems dry add the additional 2 tablespoons butter.
• Cook until nicely browned, about 5 minutes.
• Add the shallot or onion and garlic and cooked until softened about 3 minutes.
• Add the salt, pepper, and thyme.
• Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
• Add the heavy cream and bring to a boil.
• Cook for about 45 seconds to 1 minute.
• Remove from heat and serve.

BEEF & MUSHROOM RAGU

Steps:

• Preheat oven to 350°. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
• Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
• Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
• Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
• Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.

SAUSAGE & MUSHROOM RAGU

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.

MUSHROOM RAGU WITH COURGETTI RECIPE

Steps:

• Heat the oil in a sauté pan or deep frying pan. Gently cook the onion, carrot and celery for 10mins, until softened. Remove to a plate. Turn up the heat and add the mushrooms to the pan and fry until any water has evaporated (you need lots of heat for this). Add the Quorn mince, stir, then add back the vegetables, along with the tomato purée, stock and passata. Simmer for 20mins.
• Add the stock to a pan of boiling water and cook the courgette noodles for 1-2 mins, until just tender. Toss with a little olive oil and divide between 4 serving plates. Top with a generous portion of ragu and serve.

VEGAN MUSHROOM RAGU

Steps:

• Tip the walnuts into a food processor and pulse to finely chop. Transfer to a bowl, then do the same with the mushrooms.
• Heat the oil in a heavy-based pan over a medium heat and fry the onion, carrots and celery with a pinch of salt for 15-20 minutes or until soft and lightly golden. Add the garlic and fry for another minute. Add the mushrooms and most of the walnuts, and cook for 10-15 minutes or until the mushrooms have softened, all the water has evaporated and they have reduced by half. Stir in the tomato purée and cook for another 5 minutes.
• Add the wine and bubble for a minute, then add the rosemary, basil, tomatoes and stock. Bring to a simmer. Add the lentils and bay. Cover and simmer for 40 minutes, stirring occasionally, then simmer with the lid off for 10 minutes until thickened. Stir in the balsamic, and season. Top up with a little water during cooking if the ragu seems too thick. Taste, then remove the herbs and add more balsamic, to taste, if you like.
• Cook the pasta in a pan of boiling salted water until al dente. Drain, reserving 100ml of the water. Heat a drizzle of oil in a small frying pan and fry the sage and capers for 1 minute until crisp. Toss the pasta in the ragu, adding a splash of the cooking water, depending on how saucy you like it. Scatter with the crispy sage, capers and reserved walnuts, and vegan cheese, if you like.

MUSHROOM RAGU

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.

CHICKEN & MUSHROOM RAGU

Steps:

• Put a large pot of water on to boil.
• Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
• Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.
• Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.
• Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.

MUSHROOM RAGù RECIPE

Steps:

• In a medium heatproof mixing bowl, combine dried porcini with 2 cups boiling water and let stand 15 minutes. Meanwhile, wash fresh mushrooms and discard any woody stems, such as on cremini and shiitake mushrooms (or save stems for making mushroom or vegetable stock). Thinly slice mushrooms (in the case of hen of the woods mushrooms, tear by hand into thin strips).
• Lift rehydrated dried mushrooms from soaking liquid and squeeze to remove excess liquid; fine-strain soaking liquid and reserve.
• In a large pot, heat oil over high heat until shimmering. Add onion, carrot, and garlic, and cook, stirring, until softened and beginning to brown on bottom of pot, about 6 minutes. Add fresh and soaked dried mushrooms and cook, stirring and scraping bottom of pot, until they release their water and begin to brown on bottom of pot, about 10 minutes. Continue cooking, scraping bottom of pot and making sure to reach into corners, until it becomes difficult to scrape up browned bits and they threaten to burn, about 15 minutes longer. Add wine, scraping up browned bits on bottom of pot. Add tomatoes, dried-mushroom soaking liquid, and thyme.
• Lower heat to medium-low and cook, stirring often and scraping bottom of pot to prevent scorching, until mushroom sauce has thickened and no wateriness remains, 1-2 hours. Discard thyme stems. Season with salt and pepper. Mushroom ragù can be served on pasta or with polenta. Keep refrigerated for up to 5 days or freeze for up to 6 months.