Hearty Mushroom Ragout Recipe

Name: Hearty Mushroom Ragout Recipe
Total time: 60 min
Ingredients: 1/4 cup extra virgin olive oil; 1 lb cremini mushroom, quartered (baby portobellas or you may use some button mushrooms too); 1/2 teaspoon ground allspice; 1 fresh bay leaf; 1 teaspoon dried oregano (or marjoram); black pepper; 1 medium carrot, peeled, grated (or finely chopped); 2 celery ribs, finely chopped; 1 medium onion, finely chopped; 4 -5 garlic cloves, chopped; 1 cubanelle pepper, seeded, chopped (or try anaheim or even green bell pepper); 1 roasted red pepper, seeded, chopped (can use from a jar); salt; 3 tablespoons tomato paste; 1 cup red wine; 2 cups vegetable stock (or mushroom stock); 2 (15 ounce) cans stewed tomatoes; Worcestershire sauce (optional); 1 lb whole wheat penne (or pasta of choice); 1/2 cup fresh basil leaf, shredded (about 10); 1/3 cup parmigiano-reggiano cheese, grated (plus some to pass at the table)

www.food.com

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! :) Ada

View full recipe on www.food.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.food.com.

Share this recipe:

Cooking tools:

Grater
Pot
High sided skillet
Stove
Wooden spoon
Colander
Chef's knife
Cutting board
Measuring cup
Serving bowl

Ingredients

1/4 cup extra virgin olive oil
1 lb cremini mushroom, quartered (baby portobellas or you may use some button mushrooms too)
1/2 teaspoon ground allspice
1 fresh bay leaf
1 teaspoon dried oregano (or marjoram)
black pepper
1 medium carrot, peeled, grated (or finely chopped)
2 celery ribs, finely chopped
1 medium onion, finely chopped
4 -5 garlic cloves, chopped
1 cubanelle pepper, seeded, chopped (or try anaheim or even green bell pepper)
1 roasted red pepper, seeded, chopped (can use from a jar)
salt
3 tablespoons tomato paste
1 cup red wine
2 cups vegetable stock (or mushroom stock)
2 (15 ounce) cans stewed tomatoes
Worcestershire sauce (optional)
1 lb whole wheat penne (or pasta of choice)
1/2 cup fresh basil leaf, shredded (about 10)
1/3 cup parmigiano-reggiano cheese, grated (plus some to pass at the table)