Mushroom Ragù
Ingredients
-
1½ - 2
pounds
mixed mushrooms, cleaned and trimmed
-
7
tablespoons
extra-virgin olive oil
-
1
large
yellow or white onion, finely diced
-
3
stalks
celery, finely diced
-
3
medium
carrots, finely diced
-
1
head
garlic, peeled and chopped
-
5
pieces
dried red chiles (chile de arbol), stemmed and torn into small pieces
-
1
teaspoon
fine grain sea salt
-
¼
cup
porcini powder
-
1
cup
white wine
-
2
cups
water
-
2
cubes
vegetable bouillon or 2 tablespoons homemade bouillon powder
-
2
cans
28-ounce crushed tomatoes
-
1
tablespoon
dried oregano
-
1
cup
heavy cream or cashew cream (optional), room temperature
-
1
zest
of one lemon
Instructions
- Preheat the oven to 250°F.
- Finely chop the mushrooms, either by hand or using a food processor.
- In a large oven-safe pot, heat the olive oil over medium heat and sauté the onion, celery, carrots, garlic, red chile, and salt for about 10 minutes until softened.
- Add the chopped mushrooms and porcini powder, cooking until the mushrooms release their moisture, about 5 minutes.
- Stir in the white wine, water, and bouillon, cooking for another 3 minutes.
- Add the crushed tomatoes and bring to a simmer, then stir in the oregano and optional cream.
- Taste and adjust the seasoning, then stir in the lemon zest.
- Cover the pot and transfer it to the oven, cooking for 1 to 3 hours until the ragù has thickened.
Nutrition Facts (estimated)
Servings
12
Calories
207
Total fat
16g
Total carbohydrates
13g
Total protein
5g
Sodium
424mg
Cholesterol
22mg
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