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Mushroom Ragù
Rich, earthy, and smoky
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An incredibly delicious and versatile plant-based recipe that can be used in so many ways!
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Serve over pasta, potatoes, polenta, or eggs. Use it to make the most incredible mushroom pizza and white mushroom lasagna.
Full Ingredients
1
Soak dried mushrooms in hot water while you prep the other ingredients.
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2
Spread chopped fresh mushrooms onto a baking sheet, drizzle with olive oil and sprinkle with salt.
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3
Roast the mushrooms in the oven until they are caramelized, and slightly crisp.
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4
Drain the dried mushrooms, reserving their soaking liquid.
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5
Cook diced shallots in oil then add tomato paste, garlic, sumac, cumin, crushed red pepper flakes, and some ground black pepper.
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6
Add white wine then the mushrooms and the reserved mushroom soaking liquid. Let simmer for a few minutes.
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6
Scoop the mushroom ragù into a bowl and top with fresh herbs and a drizzle of truffle oil.
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Use mushroom ragu to make:
Creamy Mushroom Pasta
3-Cheese Mushroom Pizza
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