Garlicky Mushroom Ragu To Spice Up Rainy Evenings

Ragu or Ragout in French refers to a dish that ‘adds flavour’, and if you're looking to spice up your rainy evening, try this garlicky mushroom ragoût. Not only does it increase your intake of vegetables, but it also supports overall good health.

Traditionally, ragu is a meat-based stew, but today, we’re going to dive into creating a flavourful garlicky mushroom ragu, perfect for adding warmth and comfort to rainy days.

Recipe

Ingredients

Extra virgin olive oil
1 large yellow onion, chopped
2 to 3 carrots, peeled and chopped
4 to 5 garlic cloves, minced
Kosher salt
6 ounces portabella mushrooms, chopped
6 ounces shiitake mushrooms, sliced
8 ounces baby bella mushrooms, sliced
1 cup low-sodium vegetable broth
½ tbsp fresh thyme leaves
1 teaspoon dried oregano
½ cup chopped fresh parsley, more for later
Black pepper
1 cup dry red wine
1 15-ounce can of tomato sauce
2 to 3 tablespoons chopped hazelnuts, optional

Instructions

In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.

Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.

To finish, taste and adjust the salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional). 

Suzy, a cookbook author and the founder of The Mediterranean Dish gives tips to serve the garlicky mushroom ragu with your favourite pasta, polenta, or even pearl couscous as she does.

(Recipe credit: themediterraneandish.com)