Description
A hearty and savory Mushroom Ragout packed with earthy flavors, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 pound white, 1 pound brown), chopped
- 1 teaspoon salt (or more to taste)
- â…› teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
- 12 ounces fettuccine pasta + parmesan cheese (optional)
Instructions
- Coarsely chop the mushrooms and the onion, carrots, and celery, placing them into separate bowls.
- Heat olive oil in a large skillet over medium heat. Sauté chopped vegetables for about 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste to the skillet and sauté for an additional 3 minutes.
- Stir in the chopped mushrooms and season with salt and pepper. Cook on medium-high heat for approximately 20 minutes.
- Stir in the balsamic vinegar and adjust seasoning to taste.
- Boil fettuccine pasta in salted water according to package instructions and save a cup of pasta water before draining.
- Combine pasta with the ragout, using reserved water to help the sauce cling. Top with fresh basil, olive oil, and parmesan if desired.
Notes
Choose fresh ingredients for the best flavor. Don’t overcrowd the pan when cooking mushrooms. Adjust seasoning gradually.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg