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| Mushroom Ragu |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in about 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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| Raspberry Limeade | |
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Ready in about minutes or less!
- 2 cups raspberries, divided
- 3 1/2 cups water, divided
- 3/4 cup granulated sugar, or to taste
- 1 cup fresh lime juice
- Mint sprigs for garnish
| | In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar and the lime juice and stir the mixture until the sugar is dissolved.
Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.
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