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Mushroom Ragout

Name: Mushroom Ragout
Total time: 1 h
Yield: Serves 4
Ingredients: 3 1/2 ounces oyster mushrooms, trimmed and sliced; 6 ounces cremini mushrooms, trimmed and sliced; 4 ounces shiitake mushrooms, trimmed and sliced; 1 medium yellow onion, diced; 2 carrots, diced; 2 tablespoons tomato paste; 2 tablespoons balsamic vinegar; 1 ounce dried porcini mushrooms, soaked in 3/4 cup warm water; 2 cloves garlic, finely chopped; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 1/4 teaspoon ground black pepper; 1/2 pound whole grain pasta, such as fettuccine or linguine

Serves 4

Time 1 hr

Earthy mushrooms tossed with wide ribbons of pasta make this a satisfying meal. Use a variety of mushrooms for different flavors and textures.

Special Diets:

Ingredients

3 1/2 ounces oyster mushrooms, trimmed and sliced
6 ounces cremini mushrooms, trimmed and sliced
4 ounces shiitake mushrooms, trimmed and sliced
1 medium yellow onion, diced
2 carrots, diced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 ounce dried porcini mushrooms, soaked in 3/4 cup warm water
2 cloves garlic, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
1/2 pound whole grain pasta, such as fettuccine or linguine

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Method

Heat a large skillet over medium-high heat.

Add fresh mushrooms and cook, stirring frequently, until mushrooms release their liquid and begin to brown, about 5 minutes.

Add onion and carrots, and cook until soft, about 10 minutes.

Add 1 or 2 tablespoons water as needed to prevent vegetables from sticking.

Add tomato paste, and stir to combine.

Cook just until the paste darkens a bit, about 1 to 2 minutes.

Add balsamic vinegar.

Use a spoon to scrape up any bits from the bottom of the skillet.

Add dried porcinis and soaking water, garlic, sage, thyme and pepper.

Reduce heat to low, and simmer until the mixture has thickened and the dried mushrooms are tender, at least 10 minutes. Keep the ragout warm while you cook the pasta.

Bring a large pot of salted water to a boil.

Add pasta and cook until tender, about 11 minutes.

Reserve 1 cup pasta water.

Mix cooked pasta directly into the ragout.

Ladle in about 1/2 to 1 cup of the pasta water to thin the ragout until it reaches your desired sauce consistency.

Garnish with chives and serve immediately.

Nutritional Info:

Per serving: 290 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 110mg sodium, 57g carbohydrates (14g dietary fiber, 7g sugar), 15g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

3 1/2 ounces oyster mushrooms, trimmed and sliced
6 ounces cremini mushrooms, trimmed and sliced
4 ounces shiitake mushrooms, trimmed and sliced
1 medium yellow onion, diced
2 carrots, diced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 ounce dried porcini mushrooms, soaked in 3/4 cup warm water
2 cloves garlic, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
1/2 pound whole grain pasta, such as fettuccine or linguine

Shop with Prime

Exclusively for Prime members in select ZIP codes.