My Mushroom Ragu is fabulous for a meat free dinner that comes together quickly. It can also be served as a side to whatever chicken, meat or fish you love. I recently served my ragu over orecchiette, but it’s also fab over fettuccine or polenta.
I love using baby bella mushrooms, but feel free to use whatever shroom you groove on.
If you do not have marsala on hand, red or white wine works just as well. Mushrooms are perfect with anything!
Mushroom Ragu
Course: Sides, MainsCuisine: Italian AmericanDifficulty: Easy2-4
servings15
minutes30
minutesThis delish vegetarian dish serves 2 as a main or 4 as a side.
Ingredients
2 Tbsp. extra virgin olive oil
1 lb. baby bella mushrooms, sliced (or use your favorite variety!)
1/2 lb. favorite short cut pasta such as rigatoni or orecchiette or fettucine
1/2 large red or yellow onion, chopped
4 garlic cloves, minced
1 tsp. fresh rosemary, minced
1/2 cup marsala wine (you may also use white or red wine)
2 cups veggie, chicken or beef broth
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh basil, torn or minced
1/4 tsp. salt
1/2 tsp. fresh black pepper
1/2 cup of pasta water
1/4 cup heavy cream or half and half
To serve: Grated parmigiano cheese
Directions
- In a large wide pan with high sides, add olive oil over medium heat. Cook onions until softened, about 5 minutes. Add garlic. Cook for a minute.
- Add mushrooms. Cook for about 8 minutes, stirring frequently. Add rosemary.
- Add the marsala wine and simmer until half of the wine evaporates, about 2 minutes. Add broth. Season with salt and pepper. Simmer for 20 minutes.
- Meanwhile, bring a big pot of water to a boil. Add a handful of salt and pasta and cook to package instructions. About 10-15 minutes, depending on the type of pasta you prefer.
- Add a ladle of pasta water to the mushroom mixture. Stir in cream or half and half, fresh basil and parsley.
- Add the pasta directly to the mushroom sauce using a spider ladle. Check for seasonings and serve with fresh grated parmesan cheese.
