Mushroom Ragu
  Re: (...)
Does anyone have the Mushroom Ragu and Fresh Pasat recipe from February 2002?
  Re: Mushroom Ragu by nickala (Does anyone have the...)
Here ya go, nickala.

Three Mushroom Ragu
(Cuisine at home, February 2002, Issue 31, p. 13)
Makes: About 4 Cups Ragù Total Time: 1 Hour Rating: Intermediate

For the Pasta —
1 lb. dry fettuccine

For the Ragù—
Saute in 3 T. Olive Oil:
1/4 cup shallots, sliced
8 oz. white mushrooms, sliced (3 cups)
4 oz. crimini mushrooms, sliced (1 1/2 cups)
4 oz. shiitake mushrooms, stemmed, sliced (1 1/2 cups)

Deglaze with:
1/4 cup dry sherry or Madeira

Add and Simmer:
1 can (14 oz.) diced tomatoes with juice
1 T. balsamic vinegar
1 T. tomato paste

Finish Ragú:
1/4 cup mascarpone
2 T. chopped fresh parsley
1 T. chopped fresh thyme
Salt and pepper to taste

Toss Ragù with:
1 lb. cooked fettuccine

Related Recipes:

Basic Pasta

Prepare pasta.

Saute shallots for ragù in 1 T. olive oil in large saute pan over medium heat. Add 1 T. more oil, increase heat to high, and saute mushrooms in batches until browned. Transfer to a plate. Add more oil to pan, and saute remaining mushrooms. Return all mushrooms back to the pan.

Deglaze with sherry and simmer until liquid evaporates.

Add tomatoes, balsamic, and paste. Reduce heat to low and simmer until thick, 15 minutes.

Finish ragù by stirring in mascarpone, herbs, salt, and pepper.

Toss ragù with cooked and drained fettuccine to coat.

Saute mushrooms in batches so they don't steam in their juices.
To finish ragù, stir in the mascarpone, herbs, salt, and pepper.

Nutrition Information (Per 1/4th of recipe):
348 calories 38% calories from fat 15g total fat 42g carb. 197mg sodium


  Re: Re: Mushroom Ragu by pjcooks (Here ya go, nickala....)
Have not seen that before - yummy!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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