Mushroom Ragu With Lavender Recipes

CHICKEN RAGU PASTA

Steps:

• Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
• Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
• Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
• Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
• Stir in Parmesan cheese and serve immediately.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

PASTA WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
• Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
• Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

MUSHROOM RAGU

Steps:

• Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.
• Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

MUSHROOM RAGU WITH LAVENDER

Steps:

• Slice or chunk mushrooms and saute on high heat in olive oil until browning and half done. Sprinkle a little sherry vinegar over them, add enough tomato sauce to moisten & flavor, add lavender sprigs, and stir. Turn heat down and cover for 20 mins or so. Suspect would be very good with venison and juniper added as well.