Preparation Time: 15 Minutes
Cooking Time: 40 minutes
Serves: 4 People
Mushroom Ragu (Ragout) Recipe
1 ¼ pound assorted mushrooms (oyster, cremini, portobello and shiitake) quartered
2 garlic cloves (minced)
2 medium-sized onions (chopped)
¼ cup extra virgin olive oil
2 cups chicken broth
½ cup Marsala wine
1/3 cup heavy cream
½ to ¾ cup Parmesan cheese (grated)
¼ cup flat-leaf Italian parsley (finely chopped)
6 fresh basil leaves (finely chopped)
Freshly ground black pepper and salt (to taste)
Heat the extra-virgin olive oil in a large skillet. When the oil starts smoking, put the flame on medium low heat and add chopped onions and minced garlic to the oil. Cook until the onions wilt (for 7-8 minutes).
Now add quartered mushrooms and season it with salt and freshly ground black pepper. Put the flame on high heat and sauté the mushrooms. Cook until all the liquid gets evaporated and mushrooms turn soft.
Put the skillet aside and pour Marsala wine in the mixture. Now place the skillet on the stove and wait for the wine to evaporate.
When the wine evaporates, add chicken broth and cook for half an hour on simmer to prepare a thick sauce.
When the sauce is reduced to half, pour heavy cream and stir well. Switch off the heat and garnish the mixture with grated Parmesan cheese, finely chopped basil leaves and Italian parsley. Your healthy and creamy mushroom ragu is ready!
Enjoy this easy and delicious cuisine anytime you want. You can pair it with pasta or sausages for preparing a mouth-watering combination. Happy Eating!