Mushroom Ragu

Name: Mushroom Ragu
Ingredients: 1/4 cup extra virgin olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 lb mixed mushrooms, chopped (cremini, oyster, shiitake); salt & freshly ground black pepper; 1/2 cup marsala; 2 cups chicken broth; 1/3 cup heavy cream; 5 fresh basil leaves, chopped; 1/4 cup flat-leaf Italian parsley, chopped; 1/2 cup parmesan cheese, grated

11 ingredients

4 steps

Ingredients

1/4 cup extra virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 lb mixed mushrooms, chopped (cremini, oyster, shiitake)
salt & freshly ground black pepper
1/2 cup marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 cup parmesan cheese, grated

Directions

1

In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper.
2

Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala.
3

Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
4

Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.