Mushroom Ragu

A Cove Cuisine Soup & Stew

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Mushroom Ragu

Creamy, comforting and flavorful...a hearty use of Mushrooms

  • Any Meal
  • {{ (10<60) ? (10) + 'm' : (10 %60==0)?(10 -10%60)/60 + 'h' : ((10 -10%60)/60 + 'h' + ' ' + 10%60 + 'm') }}
  • {{ (45<60) ? (45) + 'm' : (45 %60==0)?(45 -45%60)/60 + 'h' : ((45 -45%60)/60 + 'h' + ' ' + 45%60 + 'm') }}
  • Six
  • Moderate
  • :      
Soups & Stews

Ingredients:

  • 1/4 cups Extra Virgin Olive Oil
  • 1 larges Onion, chopped
  • 2 cloves Garlic, minced
  • 1 pounds Mixed Mushrooms, (cremini, oyster, shiitake) chopped
  • 1/2 cups Marsala Wine
  • 2 cups Chicken Broth
  • 1/3 cups Heavy Cream
  • 5 freshs Basil, Sweet, chopped
  • 1/4 cups Parsely, chopped
  • 3/4 cups Parmesan Cheese, grated

Instructions:

  • 1 n 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.
  • 2 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.
  • 3 Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes.
  • 4 Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
  • 5 Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

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