Hearty Mushroom Ragout

Name: Hearty Mushroom Ragout
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 1 lb cremini mushroom, quartered (baby portobellas or you may use some button mushrooms too); 1/2 teaspoon ground allspice; 1 fresh bay leaf; 1 teaspoon dried oregano (or marjoram); black pepper; 1 medium carrot, peeled, grated (or finely chopped); 2 celery ribs, finely chopped; 1 medium onion, finely chopped; 4 -5 garlic cloves, chopped; 1 cubanelle pepper, seeded, chopped (or try anaheim or even green bell pepper); 1 roasted red pepper, seeded, chopped (can use from a jar); salt; 3 tablespoons tomato paste; 1 cup red wine; 2 cups vegetable stock (or mushroom stock); 2 (15 ounce) cans stewed tomatoes; Worcestershire sauce (optional); 1 lb whole wheat penne (or pasta of choice); 1/2 cup fresh basil leaf, shredded (about 10); 1/3 cup parmigiano-reggiano cheese, grated (plus some to pass at the table)

(3)

Recipe by Sharon123

Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue.

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup extra virgin olive oil
1

lb cremini mushroom, quartered (baby portobellas or you may use some button mushrooms too)
¹⁄₂

teaspoon ground allspice
1

fresh bay leaf
1

teaspoon dried oregano (or marjoram)
black pepper
1

medium carrot, peeled, grated (or finely chopped)
2

celery ribs, finely chopped
1

medium onion, finely chopped
4 -5

garlic cloves, chopped
1

cubanelle pepper, seeded, chopped (or try anaheim or even green bell pepper)
1

roasted red pepper, seeded, chopped (can use from a jar)
salt
3

tablespoons tomato paste
1

cup red wine
2

cups vegetable stock (or mushroom stock)
2

(15 ounce) cans stewed tomatoes
Worcestershire sauce (optional)
1

lb whole wheat penne (or pasta of choice)
¹⁄₂

cup fresh basil leaf, shredded (about 10)
¹⁄₃

cup parmigiano-reggiano cheese, grated (plus some to pass at the table)

DIRECTIONS

Bring a large pot of water to a boil for the pasta.
Meanwhile, in a high sided skillet, heat the oil over medium heat. When the oil ripples, add the mushrooms, allspice, bay leaf, oregano, and black pepper and cook until the mushrooms darken and become tender, 6-7 minutes.
Add the carrots, celery, onions, garlic, and cubanelle and bell peppers and season with salt. Cook for 6-7 minutes more, then stir in tomato paste and cook 1 minute. Add the wine and stir with a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook for 1 minute to reduce the wine, then stir in the stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with Worcestershire and salt and pepper to taste. Simmer for 10 minutes more, then discard the bay leaf.
While the ragout is cooking, salt the boiling water and cook the penne to al dente. When the pasta is done, drain it and return it to the hot pot. Toss with half the sauce, the basil, and the 1/2 cup of grated cheese. Top bowlfuls of pasta with the remaining sauce and pass more grated cheese at the table. Enjoy!

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