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    You are in: Home / Recipes / Hearty Mushroom Ragout Recipe
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    Hearty Mushroom Ragout

    Average Rating:

    3 Total Reviews

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    • on August 09, 2010

      What a delight! We had to make some slight modifications based on what was in the pantry but feel it was still a close comparison. Only used 1 T of OO, substituted quartered zuccini for the carrot, green bell pepper for all the peppers listed and only had a can of diced tomatoes w/ roasted garlic available (drained). The result was fantastic - served w/ garlic bread.

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    • on November 24, 2009

      Aussie Swap 34: Sharon - this dish was excellent! I love the mushroom and tomato combination! Delicious!

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    • on November 07, 2009

      I cut way back on the olive oil and omitted the tomato paste and had to use dried basil.I also only used about half the crushed tomatoes ( I was using a smaller amount of pasta) I diced the carrots very small but they still took longer to cook. We found the tomtoes overwhelmed the mushrooms ( I think we were thinking more mushroom taste from the recipe title LOL) All in all a nice tasty recipe Made for Newest Zaar Tag

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    Nutritional Facts for Hearty Mushroom Ragout

    Serving Size: 1 (650 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 721.5
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 3.4 g
    Cholesterol 4.8 mg
    Sodium 763.3 mg
    Total Carbohydrate 116.1 g
    Dietary Fiber 14.9 g
    Sugars 14.9 g
    Protein 25.9 g

    The following items or measurements are not included:

    roasted red peppers

    vegetable stock

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