Mushroom Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Mushroom, portabella, raw, 7 ozMushroom, Fresh, medium, 32 ozButter, unsalted, 3 tbspExtra Virgin Olive Oil 2 tbspRed Onion Raw 0.75 cupGarlic, 4 cloveDel Monte Diced Tomatoes, No Salt Added, 1.5 cupTomato Paste, 0.25 cupVegetable stock 2 cupsThyme, ground, 1 tspOregano, ground, 2 tspParsley, dried, 2 tbspWater, tap, 1 fl ozWhite, all-purpose flour, unenriched, 0.25 cup
Cut mushrooms into different chunks, I cut some into slices, quarter some, and rough chop others into medium pieces.
Add oil and butter into pan to heat, when hot add diced onion and cook until clear, add garlic and cook for 30 seconds.
Add mushrooms and cook for 15 minutes.
Add tomato paste, diced tomatoes, vegetable stock, and spices.
Cook down for 20 minutes at a good simmer.
Mix flour and water, and add at the end, bring to boil just until the sauce thickens.
Serving Size: Makes 10 1.5 Cup servings
Add oil and butter into pan to heat, when hot add diced onion and cook until clear, add garlic and cook for 30 seconds.
Add mushrooms and cook for 15 minutes.
Add tomato paste, diced tomatoes, vegetable stock, and spices.
Cook down for 20 minutes at a good simmer.
Mix flour and water, and add at the end, bring to boil just until the sauce thickens.
Serving Size: Makes 10 1.5 Cup servings
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 6.4 g
- Cholesterol: 9.3 mg
- Sodium: 142.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.1 g
- Protein: 4.2 g
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