Portobello Mushroom Ragu Recipes

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PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE



Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

2 Italian red cherry peppers or 2 large Fresno chile peppers
1 large or 2 medium red bell peppers
1/4 cup EVOO
1/4 pound pancetta or guanciale, chopped into batons
4 to 5 portobello mushroom caps, gills scraped, sliced
3 tablespoons finely chopped fresh rosemary
2 tablespoons thinly sliced fresh sage
1 tablespoon finely chopped fresh thyme
1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
4 large cloves garlic, sliced
1 large or 2 medium onions, chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 cups dry red wine
One 32-ounce can whole D.O.P. San Marzano tomatoes
1 pound pappardelle
Pecorino cheese, grated, for serving

Steps:

  • Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
  • Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
  • Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
  • Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

EASY MUSHROOM RAGU WITH PARMESAN POLENTA



Easy Mushroom Ragu with Parmesan Polenta image

Make an easy mushroom ragu with polenta for dinner! This is a rich and savory portobello mushroom ragu spooned over creamy cheese polenta - a flavor bomb vegetarian main dish!

Provided by Karen Tedesco

Categories     Vegetables

Time 25m

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 shallots (halved lengthwise and thinly sliced)
Kosher salt
1 pound portobello mushrooms caps (sliced into 1-inch chunks)
1 garlic clove (thinly sliced)
2 teaspoons finely chopped fresh rosemary or thyme
½ teaspoon red chili flakes
3 tablespoons tomato paste
1 teaspoon balsamic vinegar
⅓-½ cup vegetable stock or water
2 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
Parmesan Polenta

Steps:

  • Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
  • Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
  • Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
  • Serve the ragu over Parmesan Polenta with grated Parmesan.

Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 391 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

PORTOBELLO MUSHROOM RAGU



Portobello Mushroom Ragu image

Super fast and easy to make great for a busy mid week meal, leftovers a good too. Recipe was originally published in "Clean Eating" magazine in the May/June 2010 issue, page 33.

Provided by FancyPants81

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 medium red onion, diced
2 garlic cloves, minced
2 (6 ounce) packages portobella mushroom caps, cleaned trimmed and diced
1/2 teaspoon dried thyme
1 (15 ounce) can plum tomatoes, chopped
salt & pepper

Steps:

  • 1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
  • 2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
  • 3. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days, Garnish with additional thyme, if desired.

Nutrition Facts : Calories 74.7, Fat 4.9, SaturatedFat 0.7, Sodium 7.3, Carbohydrate 6.9, Fiber 1.8, Sugar 3.6, Protein 2.6

PENNE WITH PORTOBELLO MUSHROOM RAGU



Penne With Portobello Mushroom Ragu image

Make and share this Penne With Portobello Mushroom Ragu recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium portabella mushrooms (about 8 ounces)
3 tablespoons extra virgin olive oil
1 medium onion, minced
1 teaspoon minced fresh rosemary
salt
fresh ground pepper
1/2 cup dry red wine, such as Chianti
1 1/2 cups drained canned whole tomatoes, chopped
1 lb penne
freshly grated parmigiano-reggiano cheese

Steps:

  • Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  • Remove and discard the mushroom stems; wipe caps clean.
  • Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips; set aside.
  • Heat the oil in a large skillet.
  • Add in the onion and saute over medium heat until translucent, about 5 minutes.
  • Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid.
  • Stir in the rosemary and salt and pepper to taste; cook for 30 seconds.
  • Add the wine and simmer until it reduces by half, about 3 minutes.
  • Add the tomatoes and simmer until the sauce thickens considerably, 10-15 minutes; adjust the seasonings.
  • When the water comes to a boil, add salt to taste and the penne.
  • Cook until al dente, then drain.
  • Toss the penne with the mushroom sauce and mix well.
  • Divide among individual bowls and serve immediately with grated cheese passed separately at the table.

Nutrition Facts : Calories 555.5, Fat 12.8, SaturatedFat 1.8, Sodium 138.4, Carbohydrate 98.6, Fiber 14.4, Sugar 4.5, Protein 10.4

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