Mushroom Ragu
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Onion (chopped)1 cup
Extra-Virgin Olive Oil1 cup
Marsala2 cups
Chicken Broth1 cup
Heavy Cream3 cup
Grated Parmesan1
SaltDirections:
1
In a large skillet heat the oil
2
When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes
3
Add the mushrooms and season with salt and pepper
4
Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated
5
Remove pan from heat and pour in Marsala
6
Return pan to stove and allow wine to evaporate, about 3 minutes
7
Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half
8
Add heavy cream and mix well
9
Take the pan off the heat and add the fresh herbs and Parmesan
10
Season with salt and pepper
11
Mix thoroughly and keep warm