Fwd: mushroom ragu

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Date: Wed, 26 Oct 2005 22:32:49 -0000 mushroom raguThis recipe is quite good, and nice and hearty for the colder weathercoming. I often just eat it like a "stew" and don't serve it overanything like the recipe suggests, but I guess that is my own oddness!I am sure it would be good however you decide to serve it. Also, ifyou don't want to spring for the more costly mushrooms, normal buttonmushrooms work fine!Mushroom Ragu (adapted from "eat your veggies!" cookbook)2 cups onion, diced (I use one large onion)2 cups red pepper, destemmed, deseeded, and diced (I use one goodsized red or green pepper)2 T. garlic, minced1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half,

andsliced1 - 28 oz. can crushed tomatoes1 bay leaf1/2 t. salt1/4 t. freshly ground black pepper1/4 t. crushed red pepper flakes1/4 cup freshly chopped basil1/4 cup freshly chopped parsleyIn a large saucepan, saute the onion and red pepper for 3 minutes tosoften. Add the garlic and saute an additional 2 minutes. Add bothtypes of mushrooms and saute for 5 additional minutes. Add the crushedtomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir wellto combine. Cover, reduce the heat to low, and simmer for 20-25minutes or until the mushrooms are tender. Add the basil and parsleyand simmer an additional 5 minutes. Taste and add additional salt andpepper, if needed. Serve as a sauce for pasta, polenta, grains, ormain dishes.Variation: add a little red wine to the simmering sauce, if desired.Enjoy!Courtney

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