Mushroom Ragu
Adapted by Courtney (adapted from "eat your veggies!" cookbook)
This recipe is quite good, and nice and hearty for the colder weather coming.
I often just eat it like a "stew" and don't serve it over anything
like the recipe suggests, but I guess that is my own oddness! I am sure it would
be good however you decide to serve it. Also, if you don't want to spring for
the more costly mushrooms, normal button mushrooms work fine!
2 cups onion, diced (I use one large onion)
2 cups red pepper, destemmed, deseeded, and diced (I use one good sized red or
green pepper)
2 T. garlic, minced
1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced
1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced
1 - 28 oz. can crushed tomatoes
1 bay leaf
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
In a large saucepan, sauté the onion and red pepper for 3 minutes to soften.
Add the garlic and sauté an additional 2 minutes. Add both types of mushrooms
and sauté for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt,
pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat
to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the
basil and parsley and simmer an additional 5 minutes. Taste and add additional
salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main
dishes.
Variation: add a little red wine to the simmering sauce, if desired.
back to fatfreevegan.com
Blog
