2 cloves of garlic
2 medium carrots, peeled
½ medium onion
10 white mushrooms
½ pound mixed wild mushrooms
2 teaspoons dried thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups water
1 cup beef stock + ¼ cup
8 ounces rigatoni noodles, (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
½ cup reduced-fat sour cream
Chopped fresh parsley
Extra-virgin olive oil
Using a food processor, add the garlic and process until minced, then add carrots and mushrooms and process until finely chopped. Add onion, and pulse until roughly chopped.
Heat a large skillet or dutch oven over medium-high heat. Heat olive oil and then add the mixed wild mushrooms. Sautéed until soft then set aside in a covered dish.
Add the chopped vegetables, thyme, salt and pepper to the skillet. Stir often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
In the meantime combine water, broth, and Worcestershire sauce; bring to a boil. Add pasta, cover, and cook until the pasta is tender, 8 to 10 minutes. Drain and set aside.
Whisk flour with the remaining ¼ cup broth in a small bowl until smooth; stir into the mushroom mixture. Stir in the sour cream and simmer, stirring often, until the sauce is thickened, about 2 minutes.
Mix with the pasta and serve sprinkled with sautéed wild mushrooms and parsley.
Healthy and delicious this recipe for Mushroom Ragù is hearty, rich and can be on the table in 30 minutes. It may just be your new favorite dinner! The ragù can be made vegetarian by using vegetable stock, instead of beef.
Wednesday, September 9, 2015 - 11:28am