Mushrooms Ragu is great on bruschetta, or as a side for chicken and meat, it also works well as a topping on pizza, pasta, cooked grains.
Mushroom Ragu
Recipe By Adina Schlass
- Cooking and Prep: 1 h 40 m
- Serves: 6
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Images:
Make the Ragu
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In a large skillet, and on a low flame, sweat chopped shallots. Sprinkle with salt, this helps extract liquid and flavor. When onions are soft and translucent add garlic. Stir to combine.
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Turn flame to medium heat. Add chopped assorted mushrooms to skille and sauté for five to 10 minutes or until nice and soft.
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Add thyme and sage and wine. Bring to boil and turn down to reduce.
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Add chicken stock and a little more salt and pepper. Bring to a boil again, then turn down and simmer on low till liquid has reduced, around 45 minutes.
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Let cool. Sprinkle with chopped parsley and serve with crostinis, and non-dairy sour cream.
Credit
Photography by Levi Teitlebaum [LT] - www.ellteephoto.com
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