Three Mushroom Ragu

Serves N/A

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Directions

Prepare pasta. Saute shallots for ragù in 1 T. olive oil in large saute pan over medium heat. Add 1 T. more oil, increase heat to high, and saute mushrooms in batches until browned. Transfer to a plate. Add more oil to pan, and saute remaining mushrooms. Return all mushrooms back to the pan. Deglaze with sherry and simmer until liquid evaporates. Add tomatoes, balsamic, and paste. Reduce heat to low and simmer until thick, 15 minutes. Finish ragù by stirring in mascarpone, herbs, salt, and pepper. Toss ragù with cooked and drained fettuccine to coat.

Ingredients

  • 1 lb. dry fettuccine
  • For the Ragù—
  • Saute in 3 T. Olive Oil:
  • 1/4 cup shallots, sliced
  • 8 oz. white mushrooms, sliced (3 cups)
  • 4 oz. crimini mushrooms, sliced (1 1/2 cups)
  • 4 oz. shiitake mushrooms, stemmed, sliced (1 1/2 cups)
  • Deglaze with:
  • 1/4 cup dry sherry or Madeira
  • Add and Simmer:
  • 1 can (14 oz.) diced tomatoes with juice
  • 1 T. balsamic vinegar
  • 1 T. tomato paste
  • Finish Ragú:
  • 1/4 cup mascarpone
  • 2 T. chopped fresh parsley
  • 1 T. chopped fresh thyme
  • Salt and pepper to taste
  • Toss Ragù with:
  • 1 lb. cooked fettuccine

Parsed from recipe text (no separate ingredient records).