Mushroom Ragu | America's Test Kitchen

Name: Mushroom Ragu | America's Test Kitchen
Ingredients: 1 pound portobello mushroom caps, gills removed, halved, and sliced ½ inch thick; 18 ounces chanterelle mushrooms, trimmed and halved if small or quartered if large; 2 tablespoons unsalted butter; 1 onion, chopped fine; ½ ounce dried porcini mushrooms, rinsed and minced; Salt and pepper; 3 garlic cloves, minced; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; ½ cup dry red wine; 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped; 2 tablespoons minced fresh parsley; 1 recipe recipe

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A savory blend of earthy mushrooms and rich tomatoes, our Mushroom Ragu recipe offers a hearty, comforting dish with layers of flavor.

Keywords

Italian
Europe
Fruits & Vegetables
Vegetables
Main Courses

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Ingredients

1 pound portobello mushroom caps, gills removed, halved, and sliced ½ inch thick
18 ounces chanterelle mushrooms, trimmed and halved if small or quartered if large
2 tablespoons unsalted butter
1 onion, chopped fine
½ ounce dried porcini mushrooms, rinsed and minced
Salt and pepper
3 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ cup dry red wine
1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped
2 tablespoons minced fresh parsley
1 recipe recipe