Review Three Mushroom Ragu
#7
  Re: (...)
A girlfriend came over last night to make dinner with me and hang out. We had planned on making this a couple of months back when Steve was out of town but it didn't work out then. Sure glad we decided to do it.

This was from issue 31 Feb 2002 - it also came in one of the email recipes in the last couple of months. It was very good. What a nice meatless meal, but still very hearty and flavorful. I will definately make this one again. I think Steve would even like it - meat man that he is. We ended up serving it with artichokes and they worked nicely with it.


* Exported from MasterCook *

Three Mushroom Ragu

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Pasta -
Prepare:
1 lb. dry fettuccine
For the Ragù-
Saute in 3 T. Olive Oil:
1/4 cup shallots -- sliced
8 oz. white mushrooms -- sliced (3 cups)
4 oz. crimini mushrooms -- sliced (1 1/2 cups)
4 oz. shiitake mushrooms -- stemmed, sliced (1 1/2 cups)
Deglaze with:
1/4 cup dry sherry or Madeira
Add and Simmer:
1 can diced tomatoes with juice -- (14 oz.)
1 T. balsamic vinegar
1 T. tomato paste
Finish Ragú:
1/4 cup mascarpone
2 T. chopped fresh parsley
1 T. chopped fresh thyme
Salt and pepper to taste
Toss Ragù with:
1 lb. cooked fettuccine

Prepare pasta.

Saute shallots for ragù in 1 T. olive oil in large saute pan over medium
heat. Add 1 T. more oil, increase heat to high, and saute mushrooms in
batches until browned. Transfer to a plate. Add more oil to pan, and saute
remaining mushrooms. Return all mushrooms back to the pan.

Deglaze with sherry and simmer until liquid evaporates.

Add tomatoes, balsamic, and paste. Reduce heat to low and simmer until
thick, 15 minutes.

Finish ragù by stirring in mascarpone, herbs, salt, and pepper.

Toss ragù with cooked and drained fettuccine to coat.

Description:
"Cold winter nights are made for a long-simmered ragù. This flavorful
mushroom ragù will warm your soul, especially if it's tossed with
homemade pappardelle."
Source:
"Cuisine at home Issue 31"
S(Internet Address):
"http://www.cuisinerecipes.com/e-recipes/080324.php?media=print"
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NOTES : Makes: About 4 Cups Ragù
Total Time: 1 Hour
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#8
  Re: Review Three Mushroom Ragu by esgunn (A girlfriend came ov...)
Forgot to mention - I served this with a 2005 Ravenswood Zinfandel.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#9
  Re: Re: Review Three Mushroom Ragu by esgunn (Forgot to mention - ...)
sounds great and thanks - we just happen to have a bottle (or 4) of Ravenswood!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#10
  Re: Re: Review Three Mushroom Ragu by cjs (sounds great and tha...)
I made this a while ago and agree that it is very good and hearty. Did you end up making your own pasta?
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#11
  Re: Review Three Mushroom Ragu by esgunn (A girlfriend came ov...)
It sounds great. Thx!
Practice safe lunch. Use a condiment.
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#12
  Re: Re: Review Three Mushroom Ragu by HomeCulinarian (I made this a while ...)
No, although I want to. Nicky had been sick and running a fever. I just didn't have the energy to add that too. We used a bow tie pasta and it worked fine.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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