Mushroom Ragu
Ready in about 45 minutes or less!
- 2 cups onion, diced
- 2 cups red pepper, destemmed, deseeded, and diced
- 2 T. olive oil
- 2 T. garlic, minced
- 1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced
- 1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced
- 1 - 28 oz. can crushed tomatoes
- 1 bay leaf
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 t. crushed red pepper flakes
- 1/4 cup freshly chopped basil
- 1/4 cup freshly chopped parsley
In a large saucepan, saute the onion and red pepper in olive oil for 3 minutes to soften. Add the garlic and saute an additional 2 minutes. Add both types of mushrooms and saute for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the basil and parsley and simmer an additional 5 minutes. Taste and add additional salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main dishes.
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