Weeknight Mushroom Ragout Recipe
Mushroom ragout is the perfect easy weeknight dinner you never knew you needed! Amazing atop pasta or, my favorite, polenta, this rich mushroom sauce is flavored with garlic, tomatoes, and onion making it a great dish for a cold winter evening.
Servings: 6
Calories: 91kcal
Ingredients
- 2 ½ lb mushrooms (mixed variety - bella, portabella, shitake all work well)
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- salt and pepper to taste
- 2-3 garlic cloves minced
- 1 cup red table wine
- 3 medium tomatoes seeded and chopped
- ¾ cups vegetable stock
- 2 ½ tablespoon white miso
- 1 tablespoon tomato paste
- handful of fresh thyme
Instructions
- Clean and chop all your mushrooms – discard the stems.
- Add the olive oil to a large skillet over medium heat. Cook the mushrooms in the oil, stirring often, until browned and the liquid had evaporated.
- Add the chopped onion, salt and pepper to the skillet and cook for 4-5 minutes, until the onions start to become translucent.
- Add the garlic and cook for an additional 2 minutes.
- Mix in the wine, miso, tomatoes, tomato paste and stock and cook for 4-5 minutes
- Mix in 1 Tablespoon cornstarch to thicken mixture slightly. Cook for an additional 3-5 minutes and remove from heat.
- Garnish with thyme and serve with pasta, rice, polenta, or risotto.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 291mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 561IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg
