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My review
Mushroom Ragu
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87
IMANKAY
"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 289Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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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.