Mushroom Ragu

Recipe Ingredients

2 cups	125g / 4.4oz	Diced onion
2 cups	292g / 10oz	Diced seeded red pepper
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced garlic
1		Baby bella mushrooms - (10 oz) - washed, cut in
		Half, and sliced
1		Shiitake or button mushrooms - (8 oz) - washed, cut in
		Half, and sliced
1		Crushed tomatoes - (28 oz)
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/4 cup	36g / 1.3oz	Freshly-chopped basil
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

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 to 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.

This recipe yields 6 servings.

Variation: Add a little red wine to the simmering sauce, if desired.

Source:
The Vegan Chef at http://www.veganchef.com

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