MUSHROOM RAGÙ ||RECIPE

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

PROCEDURES

• Firstly, we are going to start with our skillet.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.
• Finally, we can serve our mushroom ragu.