Easy Mushroom Ragu With Parmesan Polenta

Easy Mushroom Ragu With Parmesan Polenta

Easy Mushroom Ragu With Parmesan Polenta



Ingredients:
PORTOBELLO MUSHROOM RAGU :
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
And many more.

Instructions:
  • Step number 1. 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.
  • Step two, 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.
  • Step 03, 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.
  • Courtesy of: https://familystylefood.com/easy-mushroom-ragu-polenta/



  • Rated 4/5 based on 80 Reviews

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel