Mushroom Ragu recipe

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Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 onion, sliced
salt and ground black pepper to taste
2 cups sliced fresh mushrooms
1 drizzle extra-virgin olive oil
1 (14.5 ounce) can chicken broth
½ cup Marsala wine
¼ cup Parmesan-Romano cheese blend
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley

Nutrition Info

288.5 calories
carbohydrate: 19.8 g
cholesterol: 14.5 mg
fat: 13.1 g
fiber: 2.1 g
protein: 9.1 g
saturatedFat: 3.4 g
servingSize: -
sodium: 1092.2 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.

  2. Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine, reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

Recipe Yield

2 servings

Recipe Note

This mushroom ragu is so simple and so good. Mushrooms are cooked in Marsala wine, chicken broth, garlic, and basil. Serve this over any type of pasta or even over a sauteed chicken breast or seafood. You can also sprinkle more Parmesan-Romano cheese on top.

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