Best Portobello Mushroom Ragu Recipes

Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

2 Italian red cherry peppers or 2 large Fresno chile peppers
1 large or 2 medium red bell peppers
1/4 cup EVOO
1/4 pound pancetta or guanciale, chopped into batons
4 to 5 portobello mushroom caps, gills scraped, sliced
3 tablespoons finely chopped fresh rosemary
2 tablespoons thinly sliced fresh sage
1 tablespoon finely chopped fresh thyme
1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
4 large cloves garlic, sliced
1 large or 2 medium onions, chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 cups dry red wine
One 32-ounce can whole D.O.P. San Marzano tomatoes
1 pound pappardelle
Pecorino cheese, grated, for serving

Steps:

Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

Portobello Mushroom Ragu image

Provided by FancyPants81

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 medium red onion, diced
2 garlic cloves, minced
2 (6 ounce) packages portobella mushroom caps, cleaned trimmed and diced
1/2 teaspoon dried thyme
1 (15 ounce) can plum tomatoes, chopped
salt & pepper

Steps:

1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
3. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days, Garnish with additional thyme, if desired.

Nutrition Facts : Calories 74.7, Fat 4.9, SaturatedFat 0.7, Sodium 7.3, Carbohydrate 6.9, Fiber 1.8, Sugar 3.6, Protein 2.6

Penne With Portobello Mushroom Ragu image

Provided by ratherbeswimmin

Categories European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium portabella mushrooms (about 8 ounces)
3 tablespoons extra virgin olive oil
1 medium onion, minced
1 teaspoon minced fresh rosemary
salt
fresh ground pepper
1/2 cup dry red wine, such as Chianti
1 1/2 cups drained canned whole tomatoes, chopped
1 lb penne
freshly grated parmigiano-reggiano cheese

Steps:

Bring 4 quarts water to a boil in a large pot for cooking the pasta.
Remove and discard the mushroom stems; wipe caps clean.
Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips; set aside.
Heat the oil in a large skillet.
Add in the onion and saute over medium heat until translucent, about 5 minutes.
Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid.
Stir in the rosemary and salt and pepper to taste; cook for 30 seconds.
Add the wine and simmer until it reduces by half, about 3 minutes.
Add the tomatoes and simmer until the sauce thickens considerably, 10-15 minutes; adjust the seasonings.
When the water comes to a boil, add salt to taste and the penne.
Cook until al dente, then drain.
Toss the penne with the mushroom sauce and mix well.
Divide among individual bowls and serve immediately with grated cheese passed separately at the table.