| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
- Salt and freshly ground black pepper
- 1/2 cup Marsala
- 2 cups chicken broth
- 1/3 cup heavy cream
- 5 fresh basil leaves, chopped
- 1/4 cup flat-leaf Italian parsley, chopped
- 1/2 to 3/4 cup grated Parmesan
Instructions
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 303 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 69 mg |
| Sodium | 538 mg |
Reviews
Good basic recipe for mushroom ragu, but not a Wow recipe. Served over polenta.
This was a very delicious recipe. Made it as written. It is quite rich so I didn’t have seconds. However, I can’t wait to eat my leftovers.
I am planning on making it soon and I was wondering if I would make it up to just before adding the cream if it freezes well.
Delicious as written! Once my cream had gone bad, and it was still amazing; just added a little more stock with the herbs until it was the right consistency. I make it for Thanksgiving now.
This was absolutely delicious. Made it, saved it in the frig for a couple of days, reheated it and tossed it with cooked pappardelle pasta and it was perfection. Would make again for sure.
I can’t have alcohol. What can I use in place of the wine
Absolutely delicious and a perfect leftover. We can’t wait to make this again! Perfect in every way!
Excellent recipe! The flavor is outstanding and everything comes together as written. I made one substitution; I replaced the chicken broth with vegetable broth since I’m vegetarian. I served the ragu over a little rice as soon as I turned off the flames. I’ll make a pot of grits to pair with the next serving or serve it with toast point.
Best mushroom recipe ever. Served over sautéed polenta, delicious Giada, thank you.
Made this recipe on the fly and the boys begged for more. I did add dried porcini’s reconstituted in boiling water. Chopped the shroons fine and used the liquid . Amazingly rich and delicious with creamed grits. Quick and easy one pan dish.