Ragout of Mushrooms
This ragout of mushrooms is a real game-changer. It's super easy to make and requires only a handful of ingredients.
Servings: 4
Ingredients
Mushroom ragout
- 1 kg portobello mushrooms finely ground ((35 oz))
- 4 tablespoons olive oil
- 1 onion chopped
- 1 small carrot chopped
- 1 stick of celery chopped
- 2 cloves of garlic chopped
- 1 tablespoon tomato paste
- 50 g dried porcini mushrooms or morels soaked in 200 ml warm water squeezed out and chopped ((1¾ oz))
- 200 ml red wine ((⅘ cup))
- 50 ml marsala optional ((⅕ cup))
- 500 g pelati ((17 oz))
- 150 ml soy milk ((⅗ cup))
Instructions
- Heat 2 tablespoons olive oil in a pan, add mushrooms and sauté until the liquid has completely evaporated and the mushrooms are golden brown (about 15 minutes).
- Then remove mushrooms and place in a bowl.
- In the same pan, heat 2 tablespoons of olive oil.
- Add onion, carrot, celery and garlic and sauté until golden brown.
- Add tomato paste and rehydrated mushrooms and sauté briefly. Then add the sauted mushrooms and mix well.
- Deglaze with red wine and marsala (if you use it) and simmer until wine is completely evaporated.
- Add pelati, mix well and simmer for about 25 minutes.
- Finally, stir in milk, season with salt and pepper, mix well and serve straight away.