This all-purpose mushroom ragu is even better the next day. Try it with pasta, as an omelet filling, spooned on top of a baked potato … the possibilities are endless. If fresh basil is unavailable, substitute 1 to 2 teaspoons dried mixed with 1Ú4 cup chopped flat-leaf parsley. Ragu will keep up to four days refrigerated; it can also be frozen.
- 3 Tbs. extra-virgin olive oil
- 2 medium onions, chopped
- 2 small cloves garlic, minced
- 28-oz. can tomato puree
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 lb. portobello mushrooms, sliced
- 8 oz. cremini mushrooms, sliced
- 1/4 to 1/3 cup chopped fresh basil
- In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add half of the onions and cook, stirring, until lightly golden, about 3 minutes. Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1Ú2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water. Increase heat to high and bring to a boil, stirring. Reduce heat to low and simmer, stirring occasionally, 30 minutes.
- Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat. Add remaining onions and cook, stirring, until lightly golden, about 3 minutes. Add remaining garlic and cook, stirring, 1 to 2 minutes. Add all mushrooms and cook, stirring often, 3 minutes. Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes.
- Remove from heat. Stir in basil, remaining 1Ú2 teaspoon salt and remaining 1Ú2 teaspoon pepper. Serve hot.
- Serving Size: Makes 7 cups
- Calories: 92
- Carbohydrate Content: 8 g
- Fat Content: 6 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 308 mg