Mushroom Ragu

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.

By IMANKAY

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Recipe Summary

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

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

Directions

  • 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

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