This all-purpose mushroom ragu is even better the next day. Try it with pasta, as an omelet filling, spooned on top of a baked potato the possibilities are endless. If fresh basil is unavailable, substitute 1 to 2 teaspoons dried mixed with 1Ú4 cup chopped flat-leaf parsley. Ragu will keep up to four days refrigerated; it can also be frozen.
- 3 Tbs. extra-virgin olive oil
- 2 medium onions, chopped
- 2 small cloves garlic, minced
- 28-oz. can tomato puree
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 lb. portobello mushrooms, sliced
- 8 oz. cremini mushrooms, sliced
- 1/4 to 1/3 cup chopped fresh basil
In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add half of the onions and cook, stirring, until lightly golden, about 3 minutes. Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1Ú2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water. Increase heat to high and bring to a boil, stirring. Reduce heat to low and simmer, stirring occasionally, 30 minutes.
Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat. Add remaining onions and cook, stirring, until lightly golden, about 3 minutes. Add remaining garlic and cook, stirring, 1 to 2 minutes. Add all mushrooms and cook, stirring often, 3 minutes. Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes.
Remove from heat. Stir in basil, remaining 1Ú2 teaspoon salt and remaining 1Ú2 teaspoon pepper. Serve hot.
- Calories: 92
- Carbohydrate Content: 8 g
- Fat Content: 6 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 308 mg