Mushroom Ragu Food

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.

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.

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

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.

AIP MUSHROOM RAGU RECIPE

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.

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.

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.

HEARTY MUSHROOM RAGU

Steps:

• In a large pot, heat the olive oil over medium heat
• Once warm, add the diced shallot and saute until soft and translucent, about 5 minutes
• Add the minced garlic and continuously stir until garlic is fragrant and golden, about 30-45 seconds
• Add the mushrooms, rosemary and thyme and continue to saute until the mushrooms begin to cookdown and become soft
• Add the flour and continue to stir until all the flour has been absorbed by the mushrooms
• Turn the heat up a bit and add the wine, continue to cook until the wine has reduced by about half the amount
• Add the vegetable broth and season with salt and pepper if needed
• Continue to let the mushroom mixture simmer, stirring often, until the sauce thickens and the mushrooms continuet soften, about 15-20 minutes
• Remove from heat and serve wtih optional parsley and parmesan cheese if desired. See serving suggestions below

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.

MUSHROOM RAGù ALLA BOLOGNESE

Steps:

• In a medium heavy bottom skillet or dutch oven over medium heat, add the olive oil and heat until shimmering. Add the mushrooms, cooking gently for 5 - 7 minutes until they reduce by half and release their juices. Add the minced garlic to the mushrooms and cook for an additional minute before adding the chopped onions. Cook for an another 2 minutes.
• Add the celery and carrots to the pot and stir well. Cook for 2 - 3 minutes, stirring occasionally to prevent burning. Add the wine (or stock) to the pot to deglaze the bottom and bring to a gentle simmer (reducing the heat if necessary) for 15 minutes until fully reduced. Add the salt, pepper, chili flakes (if using), basil, oregano, marjoram, and thyme along with the milk. Bring back up to a simmer and reduce the liquid once more (12 minutes).
• Add the pureed canned tomatoes to the pot and stir well, making sure to scrape up anything sticking on the bottom. Bring to a low simmer and then reduce to the lowest heat, mostly covering (leave a small gap) and cook for 3 hours.
• After 3 hours, taste and adjust spices. Use in lasagna, serve immediately with pasta, or freeze in small tupperware for quick weenight dinners.

MUSHROOM RAGU

Steps:

• In a sauté pan on med-high heat, add half of the oil, shallots and sea salt. Sauté until soft and then add the mushrooms, herbs and balsamic vinegar. Sauté until tender, adding the splash of water only if the pan dries out.
• Remove from heat and slowly add in the coconut yogurt, mixing well. Set aside.
• Add in the remaining oil to a sauté pan and let warm over med-high heat. Lightly press both sides of the polenta into the flour and when the pan is hot, sauté the polenta on each side for 3-5 minutes until crispy and slightly browned. Remove from heat and wipe off any excess oil.
• Top the polenta cake with the mushroom ragu. Enjoy!

LASAGNA BéCHAMEL WITH MUSHROOM RAGù

Steps:

• Place the dried mushrooms in a bowl and pour 2 cups boiling water over them. Let the mushrooms soak for 30 minutes, while you prepare the other ingredients.
• Place a rack on the top third of your oven and preheat it to 425ºF (220ºC).
• Chop the cremini mushrooms into pieces that are roughly the size of peas and spread them out on a baking sheet. Drizzle the chopped mushrooms with 1/4 cup olive oil and sprinkle them with about 1 teaspoon of salt. Stir the mushrooms, olive oil, and salt around on the baking sheet, then spread them out in an even layer. Roast the mushrooms in the oven until they are dark, well-reduced, and slightly crisp, about 35 minutes.
• Line a strainer with cheesecloth or paper towels and set it over a bowl. Pour the dried mushrooms and their soaking liquid into the strainer. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Measure out 1 cup of the soaking liquid and stir in the mushroom base (if using). Set aside.
• If using shiitakes, cut away and discard the stems. Chop the mushrooms into pieces that are about the same size as the chopped cremini mushrooms.
• Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the diced shallots or onion. Cook, stirring often, until soft and translucent, about 3 to 5 minutes.
• Add the tomato paste, garlic, sumac, cumin, crushed red pepper flakes, 1 tsp salt and 1/2 tsp pepper. Cook, stirring constantly, for about 1 minute longer.
• Pour in the wine and cook, stirring every now and then, until nearly all the liquid has evaporated.
• Add all the mushrooms and the reserved mushroom soaking liquid. Turn the heat to medium high and cook, stirring frequently, until broth has reduced by a little more than half, about 10 to 15 minutes.
• Remove the Ragù from the heat, taste, and add more salt and pepper if you like. Set aside while you make the béchamel.
• Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
• Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
• Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon; see photos above.)
• Remove the saucepan from the heat and whisk in 4.5 oz grated parmesan, stirring until the cheese is melted.
• Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (*See notes below for make-ahead instructions.)
• Heat the oven to 350 degrees F (176 degrees C).
• Lay the the noodles out in a 9x13 baking dish. Drizzle with the remaining 1 tablespoon olive oil and sprinkle in 1 tablespoon salt. Add enough very hot water (about 140 degrees F/ 60 degrees C) to cover the noodles. Swish the noodles around in the water and then let stand for 10 minutes, moving them around once or twice to ensure they don't stick together.
• Remove the noodles from the water and lay them out on a clean kitchen towel. Pat dry with another towel or paper towels. Dump the water out of the baking dish and dry with a towel.
• Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 4 noodles in an even layer over the sauce. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
• Layer #2: Lay 4 more noodles in an even layer over the last layer. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
• Layer #3: Lay the remaining 4 noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
• Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
• Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.

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.

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:

• 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.

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.

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.

EASY MUSHROOM RAGù RECIPE

Steps:

• In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
• Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.
• To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
• Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!