Mushroom Ragu
A satisfying and nutrient-rich vegetarian mushroom ragu, perfect for any meal, that combines earthy mushrooms with rich tomatoes and fresh vegetables.
Ingrédients
Main Ingredients
- 500 g mixed mushrooms, chopped Use a mix of shiitake and cremini for best flavor.
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 400 g canned tomatoes Can use fresh tomatoes for a vibrant flavor.
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- to garnish fresh parsley, chopped
Instructions
Preparation
- Start by washing and chopping all your vegetables, including dicing the mushrooms.
Cooking the Base
- Heat olive oil in a large pan over medium heat. Sauté the onion and garlic for 3-4 minutes until translucent.
Adding Vegetables
- Incorporate the diced carrot and celery, cooking for an additional 5-6 minutes until they soften.
Cooking Mushrooms
- Add the chopped mushrooms and cook for 5-7 minutes until they release moisture and brown.
Adding Tomatoes
- Pour in the canned tomatoes and stir to combine the mixture evenly.
Seasoning
- Season with salt and pepper to taste.
Simmering
- Bring to a boil, then reduce heat and let simmer for approximately 20 minutes.
Serving
- Taste and adjust seasonings as needed. Serve over pasta or with crusty bread, garnished with parsley.
Notes
This dish is customizable; add your favorite vegetables or herbs. For a richer flavor, consider adding a splash of red wine.