HEARTY MUSHROOM RAGOUT
Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue.
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil for the pasta.
- Meanwhile, in a high sided skillet, heat the oil over medium heat. When the oil ripples, add the mushrooms, allspice, bay leaf, oregano, and black pepper and cook until the mushrooms darken and become tender, 6-7 minutes.
- Add the carrots, celery, onions, garlic, and cubanelle and bell peppers and season with salt. Cook for 6-7 minutes more, then stir in tomato paste and cook 1 minute. Add the wine and stir with a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook for 1 minute to reduce the wine, then stir in the stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with Worcestershire and salt and pepper to taste. Simmer for 10 minutes more, then discard the bay leaf.
- While the ragout is cooking, salt the boiling water and cook the penne to al dente. When the pasta is done, drain it and return it to the hot pot. Toss with half the sauce, the basil, and the 1/2 cup of grated cheese. Top bowlfuls of pasta with the remaining sauce and pass more grated cheese at the table. Enjoy!
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Sabrina Hansley
[email protected]This is my new favorite mushroom recipe. It's so flavorful and comforting.
LONDON PEARSON
[email protected]I made this ragout for a dinner party and it was a huge success. Everyone loved it!
Manauwar Ansari
[email protected]This ragout is amazing! The flavors are incredible and it's so easy to make. I highly recommend it.
Fahim Saidul
[email protected]I love this recipe! It's so versatile. I've made it with different types of mushrooms and it always turns out great. It's also a great way to use up leftover vegetables.
AHMED SARWAR
[email protected]This is a great recipe for a weeknight meal. It's easy to make and very satisfying. I served it with rice and it was a perfect comfort food.
prince gazi
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this ragout. The sauce was very flavorful and the mushrooms were cooked perfectly. I would definitely make this again.
Mohamad Nasar
[email protected]This ragout is so hearty and flavorful. I love the combination of mushrooms and red wine. I served it over pasta and it was a huge hit with my guests.
Thapelo Tshabalala
[email protected]Easy to follow recipe, and the result is so tasty! I added a bit of extra garlic and thyme, and it was perfect. Will definitely make again.
amagua Edafe
[email protected]I made this ragout last night and it was delicious! I used a mix of cremini and shiitake mushrooms, and they were so flavorful. The sauce was also very rich and creamy. I will definitely be making this again.
Sunshine Girl
[email protected]This mushroom ragout was simply divine! The flavors were rich and complex, and the mushrooms were cooked to perfection. I served it over mashed potatoes, and it was a hit with my family. Highly recommend!