Mushroom Ragu

1. 1

   In a large skillet, heat the oil over a medium flame.

2. 2

   When almost smoking, add the onion and garlic and saute until the onion is tender, about 8 minutes.

3. 3

   Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

4. 4

   Increase the heat to high and saute until the mushrooms are tender and all the liquid has evaporated, about 8 minutes.

5. 5

   Remove the pan from the heat and add the Marsala.

6. 6

   Return the pan to the heat and simmer until the Marsala evaporates, about 5 minutes.

7. 7

   Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes.

8. 8

   Remove the pan from the heat and stir in the cheese, basil, and parsley.

9. 9

   Season the ragu with more salt and pepper to taste.

10. 10

    (The sauce can be made up to 2 days ahead.

11. 11

    Cool, then cover and refrigerate.

12. 12

    Rewarm before using.)

* Per serving · 4 servings · Values may vary.