MUSHROOM RAGU

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This mushroom ragu is so simple and so good. Mushrooms are cooked in Marsala wine, chicken broth, garlic, and basil. Serve this over any type of pasta or even over a sauteed chicken breast or seafood. You can also sprinkle more Parmesan-Romano cheese on top.

Provided by IMANKAY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 onion, sliced
salt and ground black pepper to taste
2 cups sliced fresh mushrooms
1 drizzle extra-virgin olive oil
1 (14.5 ounce) can chicken broth
½ cup Marsala wine
¼ cup Parmesan-Romano cheese blend
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.
  • Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 19.8 g, Cholesterol 14.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 3.4 g, Sodium 1092.2 mg, Sugar 9.7 g

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