Mushroom Ragu - {Funghi Di Bosco In Umido} Recipe - Cooking Index
1/3 cup | 78ml | Extra-virgin olive oil |
2 cups | 125g / 4.4oz | Red onions - thinly sliced (medium) |
4 | Garlic cloves - thinly sliced | |
4 | Jalapeño peppers - halved, seeded, | |
And thinly sliced | ||
4 lbs | 1816g / 64oz | Assorted medium mushrooms (chanterelle, |
Porcini, portobello, shiitake, cremini) - cleaned, and | ||
Cut into 1" pieces | ||
1 cup | 237ml | Basic Tomato Sauce - (see recipe) |
6 | Scallions - thinly sliced | |
Peasant or rustic bread - sliced, grilled |
In a 12- to 14-inch skillet, heat the olive oil over high heat until smoking. Add the onions, garlic and jalapeños and cook until wilted and starting to brown, about 4 to 5 minutes.
Add the mushrooms and cook over high heat for 10 minutes, until well-browned. Add the tomato sauce and season with salt and pepper. Cook 5 minutes more, add the scallions, then serve immediately with grilled peasant bread.
This recipe yields 6 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B36) - from the TV FOOD NETWORK
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