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Chunky Mushroom Ragu

Need a switch from tomato sauce? This hearty mushroom topping is just the ticket for pasta, grilled tofu, greens, or even eggs.

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Need a switch from tomato sauce? This hearty mushroom topping is just the ticket for pasta, grilled tofu, greens, or even eggs.

Servings
3/4-cup serving

Ingredients

  • 2 Tbs. olive oil
  • 1 medium red onion, chopped
  • 1 Tbs. dried Italian herb seasoning (mixed herbs)
  • 6 cups sliced mixed mushrooms, such as buttons, portobellos, and shiitakes
  • 6 cloves garlic, minced (2 Tbs.)
  • 1/4 cup white wine
  • 2 cups mushroom broth
  • 1 Tbs. low-sodium soy sauce
  • 1/4 cup chopped fresh parsley

Preparation

1. Heat oil in skillet over medium heat. Add onion and Italian seasoning; sauté 6 minutes. Stir in mushrooms and garlic; sauté 10 minutes, or until mushrooms begin to brown.

2. Add wine; cook 2 minutes, or until most of wine has evaporated. Stir in broth and soy sauce; simmer 6 minutes more. Season with salt and pepper, if desired. Stir in parsley just before serving.

Nutrition Information

  • Serving Size Makes 3 cups
  • Calories 149
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 456 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g