Mushroom and Artichoke Ragu Recipe

Name: Mushroom and Artichoke Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1 (12-ounce) package good-quality frozen artichoke hearts, thawed; 1/4 cup olive oil; 4 tablespoons unsalted butter; 1 pound portobello mushrooms, cut into large chunks; 1 pound button mushrooms, trimmed and halved; 1 pound cremini mushrooms, trimmed and halved; 1 pound mixed shiitake, oyster, chanterelle, and morel mushrooms, trimmed and halved; 4 shallots, finely minced; 1/2 cup port, sherry, or hearty red wine; 4 sprigs thyme; Freshly ground black pepper

Servings: persons

1/2 cup all-purpose flour
1 teaspoon salt
1 (12-ounce) package good-quality frozen artichoke hearts, thawed
1/4 cup olive oil
4 tablespoons unsalted butter
1 pound portobello mushrooms, cut into large chunks
1 pound button mushrooms, trimmed and halved
1 pound cremini mushrooms, trimmed and halved
1 pound mixed shiitake, oyster, chanterelle, and morel mushrooms, trimmed and halved
4 shallots, finely minced
1/2 cup port, sherry, or hearty red wine
4 sprigs thyme
Freshly ground black pepper

1
Combine the flour and salt in a resealable plastic bag.
2
Add the artichoke hearts and shake until evenly coated.
3
Place a large saute pan over medium-high heat and add some of the oil and butter.
4
Add the artichokes and saute for about 15 minutes, until golden brown.
5
Transfer to the slow cooker.
6
Heat more of the oil and butter in the pan and add the portobello, button, cremini, and mixed mushrooms in batches.
7
Saute for 10 minutes, until lightly golden.
8
Transfer the mushrooms to the cooker and mix with the artichokes.
9
Heat the remaining oil and butter in the pan and add the shallots.
10
Saute for about 10 minutes, until browned.
11
Add the port to the pan and scrape up any browned bits with a wooden spoon.
12
Pour the liquid and the shallots into the slow cooker and add the thyme.
13
Cover and cook on low for about 4 hours, until the flavors are blended.
14
Season to taste with salt and pepper and serve warm.

392

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 13 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 teaspoon salt, 1 (12-ounce) package good-quality frozen artichoke hearts, thawed, 1/4 cup olive oil, and more.

Yes, Mushroom and Artichoke Ragu falls under the Vegetarian 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.

Mushroom and Artichoke Ragu

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