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extra-virgin olive oil onion garlic mushrooms salt freshly ground black pepper Marsala chicken broth Parmesan cheese fresh basil parsley
Viewed: 88 - Published at: 7 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound mixed wild mushrooms (such as cremini, oyster, stemmed shiitake), chopped
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 cup Marsala
- 2 cups reduced-sodium chicken broth
- 2/3 cup grated Parmesan cheese
- 5 fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
Method
- In a large skillet, heat the oil over a medium flame.
- When almost smoking, add the onion and garlic and saute until the onion is tender, about 8 minutes.
- Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Increase the heat to high and saute until the mushrooms are tender and all the liquid has evaporated, about 8 minutes.
- Remove the pan from the heat and add the Marsala.
- Return the pan to the heat and simmer until the Marsala evaporates, about 5 minutes.
- Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes.
- Remove the pan from the heat and stir in the cheese, basil, and parsley.
- Season the ragu with more salt and pepper to taste.
- (The sauce can be made up to 2 days ahead.
- Cool, then cover and refrigerate.
- Rewarm before using.)
