Mushroom Ragout
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Mushroom Ragout calories by ingredient
Introduction
Eat alone if you love mushrooms or use to top meat, pasta or polenta Eat alone if you love mushrooms or use to top meat, pasta or polentaNumber of Servings: 10
Ingredients
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Mushroom, portabella, raw, 7 oz
Mushroom, Fresh, medium, 32 oz
Butter, unsalted, 3 tbsp
Extra Virgin Olive Oil 2 tbsp
Red Onion Raw 0.75 cup
Garlic, 4 clove
Del Monte Diced Tomatoes, No Salt Added, 1.5 cup
Tomato Paste, 0.25 cup
Vegetable stock 2 cups
Thyme, ground, 1 tsp
Oregano, ground, 2 tsp
Parsley, dried, 2 tbsp
Water, tap, 1 fl oz
White, all-purpose flour, unenriched, 0.25 cup
Directions
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