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Mushroom Ragu

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"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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Ingredients

30 m servings 289
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • 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


Per Serving: 289 calories; 13.1 19.8 9.1 15 1092 Full nutrition

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