Funghi di Bosco in Umido: Mushroom Ragu Recipe

Name: Funghi di Bosco in Umido: Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 2 medium red onions, thinly sliced; 4 cloves garlic, thinly sliced; 4 jalapeno peppers, halved seeded and thinly sliced; 4 pounds medium-sized assorted mushrooms (cremini, porcini, portobello, shiitake, chanterelle), cleaned and cut into 1-inch pieces; 6 scallions, thinly sliced; Peasant or rustic bread, sliced, grilled; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt

Servings: persons

1/3 cup extra-virgin olive oil
2 medium red onions, thinly sliced
4 cloves garlic, thinly sliced
4 jalapeno peppers, halved seeded and thinly sliced
4 pounds medium-sized assorted mushrooms (cremini, porcini, portobello, shiitake, chanterelle), cleaned and cut into 1-inch pieces
6 scallions, thinly sliced
Peasant or rustic bread, sliced, grilled
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

1
1 cup basic tomato sauce, recipe follows
2
In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking.
3
Add the onions, garlic, and jalapenos and cook until wilted and starting to brown, about 4 to 5 minutes.
4
Add the mushrooms and cook over high heat for 10 minutes, until well-browned.
5
Add the tomato sauce and season with salt and pepper.
6
Cook for 5 minutes more, add the scallions, and then serve immediately with grilled peasant bread.
7
In a 3-quart saucepan, heat the olive oil over medium heat.
8
Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.
9
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
10
Add the tomatoes and juice and bring to a boil, stirring often.
11
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
12
Season with salt and serve.
13
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, 2 medium red onions, thinly sliced, 4 cloves garlic, thinly sliced, 4 jalapeno peppers, halved seeded and thinly sliced, and more.

Yes, Funghi di Bosco in Umido: Mushroom Ragu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Funghi di Bosco in Umido: Mushroom Ragu

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