Italian Mushroom Ragu

Servings: 4

Typical ragu recipes are not vegetarian-friendly, but here we use Portobello mushroom caps and their juices as a hearty substitute for the usual meat. This recipe tastes delicious as-is, but you can always serve it with a side of pasta if you’re feeling famished.

INGREDIENTS

3 tablespoons extra-virgin olive oil
2 shallots, halved lengthwise and thinly sliced
1 teaspoon salt
4 cups roughly chopped
Portobello mushroom caps
½ cup vegetable stock
3 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 garlic clove, thinly sliced
2 teaspoons finely chopped fresh rosemary
½ teaspoon crushed red pepper flakes
½ cup grated rennet-free Parmesan cheese
2 tablespoons unsalted butter

INSTRUCTIONS

1. Heat the olive oil in a non-stick skillet over medium-high heat. Add the shallots and salt and cook for 2–3 minutes, until the shallots soften.
2. Stir in the mushrooms and cook for 8–10 minutes, until the mushrooms become tender and their juices have evaporated.
3. Add the vegetable stock, vinegar, tomato paste, garlic, rosemary, and red pepper flakes. Cook for 10 minutes.
4. Stir in the Parmesan and butter, then remove from the heat. Serve and enjoy!

NUTRITION • per one serving • 

Calories 240
Total Fat 20 g 26%
Saturated Fat 7 g 35%
Polyunsaturated Fat 2 g —
Monounsaturated Fat 10 g —
Trans Fat 1 g —
Cholesterol 24 mg 8%
Sodium 391 mg 17%
Total Carbohydrates 10 g 4%
Dietary Fiber 2 g 7%
Total Sugars 6 g —
Protein 8 g 16%
Vitamin A 124 mcg 15%
Vitamin C 4 mcg 4%
Vitamin D 0.5 mcg 2%
Potassium 599 mg 15%
Calcium 165 mg 15%
Iron 1 mg 6%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here