nutritional information

Per 3/4-cup serving:

  • Calories: 149
  • Protein: 4 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 20 g
  • Cholesterol: 0 mg
  • Sodium: 456 mg
  • Fiber: 3 g
  • Sugar: 6 g
Vegan

Chunky Mushroom Ragu

Chunky Mushroom Ragu

Makes 3 cups

30 minutes or fewer

Need a switch from tomato sauce? This hearty mushroom topping is just the ticket for pasta, grilled tofu, greens, or even eggs.
  • 2 Tbs. olive oil
  • 1 medium red onion, chopped
  • 1 Tbs. dried Italian herb seasoning (mixed herbs)
  • 6 cups sliced mixed mushrooms, such as buttons, portobellos, and shiitakes
  • 6 cloves garlic, minced (2 Tbs.)
  • ¼ cup white wine
  • 2 cups mushroom broth
  • 1 Tbs. low-sodium soy sauce
  • ¼ cup chopped fresh parsley

1. Heat oil in skillet over medium heat. Add onion and Italian seasoning; sauté 6 minutes. Stir in mushrooms and garlic; sauté 10 minutes, or until mushrooms begin to brown.

2. Add wine; cook 2 minutes, or until most of wine has evaporated. Stir in broth and soy sauce; simmer 6 minutes more. Season with salt and pepper, if desired. Stir in parsley just before serving.

January 2010 p.40

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comments

Made this over spaghetti squash...didn't really like it. Not enough flavor. Maybe over something else?

Amy - 2014-01-17 00:04:53

thankyou I made ur recipe for the mushroom ragu n oh my it was beautiful thankyou for sharing

paula bolt - 2014-01-11 16:27:03

Going to give this a try. Thank you!

Kim Scarlett - 2014-01-09 19:07:11

I made this and it is Absolutely Fabulous! Poured it over orzo pasta and YUMMY! Will defintely keep this recipe on hand!!

Sara - 2011-03-24 05:22:51