Mushroom Ragu (Misto di Funghi)
Servings: 4 servings
Calories:
Mushrooms are a big bang for the buck when it comes to flavorful whole food plant-based meals. You most likely don't associate mushrooms with Italy (at least, not as much as you do with mozzarella, pasta, or pizza), but they are a pretty common food and a fundamental ingredient for traditional dishes. Italians love eating mushrooms, especially during the autumn harvest. Mushrooms in Italian are called “funghi” (f-oo-n-g-ee) in the plural and “fungo” (f-oo-n-go) in the singular.
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Equipment
- Meduim Dutch Oven
- Cutting Board and chef's knife
Ingredients
- 1 15- oz. can fire-roasted diced tomatoes
- 8 oz. portobello mushrooms
- 5 oz. chanterelle or shitake or trumpet mushrooms
- ½ oz. dried porcini mushrooms rehydrated
- 1 small onion chopped fine
- 2 garlic cloves minced
- 1 tsp dried Italian herbs
- 1 tsp fresh chopped parsley
- ½ tsp Trader Joe's Umami seasoning mix optional
- 2 tbsps dried lion mane mushroom optional
- ½ cup dry red wine
- ½ tsp pepper
- Season to taste adding more salt pepper, spices, and herbs
- 1 Roasted Spaghetti Squash (Zucca)
Instructions
Mushroom Ragu (Misto di Funghi)
- Rehydrated the dried porcini mushrooms in 1 cup of hot water for 1 hour.
- Prepare the portobello mushroom caps by removing the gills, slicing in halves, and then cut to ½ inch thick.
- To quick start this dish, I know it sounds odd but microwave the mushrooms in a covered bowl until tender (6-8 Minutes). Drain and reserve the liquids.
- In a medium Dutch Oven, add onion and ½ tsp salt. Cook until softened and lightly browned (5-7 Minutes). Add mushrooms and cook until dry and lightly browned. Stir in garlic and dried herbs cooking until fragrant (about 30 seconds).
- Stir in wine and reserved mushroom liquid, scraping up any brown bits. Stir in tomatoes and their juices. Bring to a simmer cooking until thickened (about 8 Minutes).
- Remove from heat, stir in fresh parsley, and season to taste with salt and pepper.
- Serve over spaghetti squash, pasta, polenta, or risotto.
Roasted Spaghetti Squash
- Cook the squash to be fork-tender in order for the strands to be “spaghetti” or more al dente. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly. I purchase smaller squashes and have found, for my oven, roasting or baking for 60 minutes is right for me.
- Preheat oven to 350 F.
- Cut squash in half and sprinkle with salt, pepper, and dried Italian herbs.
- Place squash halves, cut side down, in baking dish. Poke a few holes in the skin of the squash with a fork. Add ½ cup water, and cover dish with foil.
- Bake for about 50 minutes, or until tender. Remove cover flip squash to flesh side up and bake for another 10 minutes. Remove from oven, and cool slightly.
- Using a fork, scrape squash strands into a bowl. Mound squash in the center of four pasta bowls. Spoon desired sauce or veggies mixture around or over squash strands, dividing vegetables equally among bowls.
Notes
Using a combination of dried and fresh mushrooms develops a deep earthy nutty flavor as if you had slowed-cooked the mushrooms for several hours.
Variations - You can substitute any kind of mushrooms for the chanterelle in this recipe. I don't recommend shitake as they are too chewy in my opinion.
Variations - You can substitute any kind of mushrooms for the chanterelle in this recipe. I don't recommend shitake as they are too chewy in my opinion.
