If you are a mushroom lover, this is your recipe! It's full of hearty mushrooms and through the cooking process, produces amazing flavor. It's a veganized version of a mushroom ragu by giada de laurentiis. This ragu is amazing over pasta, rice, or any grain. But it really can go on anything. Tonight I served it over homemade pasta (vegan only). I found a decent egg free recipe on food networks website by mario batali. Of course it would be just as delicious over rice pasta, which can be found in every grocery store nowadays.
Mushroom Ragu
Makes about 2 cups of ragu.
1/4 cup extra virgin olive oil
1 onion, chopped
2-3 garlic cloves, minced
1 pound mushrooms, chopped (I used baby bellas and white button, but use any you like)
salt and pepper
1 cup white wine
2 cups vegetable broth
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
- In a large pan heat the oil over medium heat. Add the onion and garlic. Cook until translucent. Add in the mushrooms and season with salt and pepper. Cook until the mushrooms are brown and the liquid has evaporated.
- Add in the white wine to deglaze the pan. Once evaporated add in the vegetable broth. Simmer over medium low heat, stirring occasionally, until the liquid has reduced by half and the ragu has thickened.
- Stir in the basil and parsley.
As a side I made roasted asparagus. My favorite way to cook asparagus is on the grill but I already had two pans on the stove and I didn't feel like digging out my grill pan. So I roasted. Preheat your oven to 375 degrees. On a baking sheet place washed and trimmed asparagus and drizzle with about 2 tbsp olive oil and salt and pepper. Toss and roast for about 10 minutes, just until tender...not floppy.
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A side note that has nothing to do with food, I bought the cutest shoes last night and I can't wait to wear them. DSW all the way! Pictures of them with my next post, "garden: before and after". I also found jumbo bottles of agave nectar for $6.99 at BJ's tonight! Take that Whole Foods! -kb
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