This mushroom ragu is so simple and so good. Mushrooms are cooked in Marsala wine, chicken broth, garlic, and basil. Serve this over any type of pasta or even over a sauteed chicken breast or seafood. You can also sprinkle more Parmesan-Romano cheese on top.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.

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  • Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

Cook's Note:

Use a blend of cremini, oyster, and shiitake mushrooms. Shiitake mushrooms have tough stems, so be sure and discard them before cooking.

Nutrition Facts

289 calories; protein 9.1g; carbohydrates 19.8g; fat 13.1g; cholesterol 14.5mg; sodium 1092.2mg. Full Nutrition
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