Mushroom Ragú
- Vegetable recipes
- Kid-friendly
- Vegan
- Gluten free
Ingredients
- 3/4 oz (20 g) dried porcini mushroom
- 1 lb (500 g) portobello mushrooms
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup (125 mL) finely chopped flat-leaf parsley
- 1/2 cup (125 mL) dry white wine
- 1 tsp (5 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
- 1 tsp (5 mL) salt
- Pinch pepper
- 1 cup (250 mL) ground tomatoes
- 8 oz (250 g) oyster mushroom
Preparation
Soak dried mushrooms in 1-1/2 cups (375 mL) warm water until soft, about 30 minutes. Drain, reserving liquid, and chop. With small spoon, scrape dark gills from bottoms of portobello caps and discard. Finely chop stems and coarsely chop caps. Set aside.
In large saucepan, heat oil over medium-high heat; sauté porcini mushrooms, carrots, celery, onion, garlic and all but 2 tbsp (30 mL) of the parsley until vegetables are soft, about 8 minutes. Add portobello mushrooms; sauté until light golden, about 3 minutes. Stir in wine, thyme, salt and pepper; cook until wine is mostly evaporated, about 2 minutes. Add porcini mushroom soaking liquid and tomatoes; reduce heat, cover and simmer for 30 minutes.
Meanwhile, by hand, gently tear oyster mushrooms from top to base of stem into bite-size pieces. Stir into stew; simmer, covered, until tender, about 5 minutes. Stir in remaining parsley.
Makes 4 to 6 servings.
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