Mushroom Ragu

This recipe comes from Alice Water’s The Art of Simple Food, one of the most used reference cookbooks in our kitchen.  This book contains a wealth of basic culinary information, and classic tried and true recipes that are winners every time.  I turn to this reliable volume knowing that whatever I make will come out just right!  As a variation she suggests adding one half cup chopped leafy greens (such as spinach or arugula) when adding the cream.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and diced fine
  • 1 large carrot, peeled and diced fine
  • 2 celery stalks, diced fine
  • Salt
  • 6 thyme sprigs, leaves picked from the stems
  • 6 parsley sprigs, leaves only, chopped
  • 1 bay leaf
  • ½ cup diced tomatoes
  • 2 pounds mushrooms, carefully cleaned and sliced
  • ½ cup cream or crème fraiche
  • 1 cup water or stock

Method:

  1. In a large heavy skillet heat the oil, then add the onion, celery and carrot and some salt and cook through (no crunch but little or no browning).
  2. Add the herbs and cook for one minute.  Add the tomatoes and cook for 5 minutes.  Set aside.
  3. In another pan, warm a little butter and olive oil then add the mushrooms.  As they cook they will give off some liquid; let the juices boil away.  Continue cooking until the mushrooms are lightly browned.  Add more butter and oil as needed.
  4. Turn the mushrooms onto a cutting board and chop to the size of the cooked vegetables.  Combine with the vegetables and herbs in the skillet and add the cream/crème fraiche and the water/stock.
  5. Bring to a simmer and cook for 15 minutes.  Taste for salt and add more as needed. Moisten with more liquid if too thick. Serve on cooked pasta of choice with plenty of fresh parmesan cheese.
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