Portobello Mushroom Ragu Recipes

EASY MUSHROOM RAGU WITH PARMESAN POLENTA

Steps:

• Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
• Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
• Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
• Serve the ragu over Parmesan Polenta with grated Parmesan.

PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE

Steps:

• Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
• Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
• Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
• Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

PORTOBELLO MUSHROOM RAGU

Steps:

• 1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
• 2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
• 3. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days, Garnish with additional thyme, if desired.

PAPPARDELLE WITH MUSHROOM RAGU

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
• Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
• When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

PENNE WITH PORTOBELLO MUSHROOM RAGU

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Remove and discard the mushroom stems; wipe caps clean.
• Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips; set aside.
• Heat the oil in a large skillet.
• Add in the onion and saute over medium heat until translucent, about 5 minutes.
• Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid.
• Stir in the rosemary and salt and pepper to taste; cook for 30 seconds.
• Add the wine and simmer until it reduces by half, about 3 minutes.
• Add the tomatoes and simmer until the sauce thickens considerably, 10-15 minutes; adjust the seasonings.
• When the water comes to a boil, add salt to taste and the penne.
• Cook until al dente, then drain.
• Toss the penne with the mushroom sauce and mix well.
• Divide among individual bowls and serve immediately with grated cheese passed separately at the table.