Funghi di Bosco in Umido: Mushroom Ragu

Name: Funghi di Bosco in Umido: Mushroom Ragu
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 4 jalapeno peppers, halved seeded and thinly sliced; 2 kilograms assorted mushrooms (cremini, porcini, portobello, shiitake, chanterelle), cleaned and cut into 1-inch pieces; 79 milliliters extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 2 mediums red onions, thinly sliced; 6 servings Peasant or rustic bread, sliced, grilled; 6 servings Salt; 6 scallions, thinly sliced

Funghi di Bosco in Umido: Mushroom Ragu might be a good recipe to expand your side dish collection. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 449 calories, 14g of protein, and 30g of fat each. A mixture of tomatoes, onions, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking.

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Olive Oil

Equipment you will use

Frying Pan

Add the onions, garlic, and jalapenos and cook until wilted and starting to brown, about 4 to 5 minutes.

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Jalapeno Pepper

Garlic

Onion

Add the mushrooms and cook over high heat for 10 minutes, until well-browned.

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Mushrooms

Add the tomato sauce and season with salt and pepper. Cook for 5 minutes more, add the scallions, and then serve immediately with grilled peasant bread.

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Salt And Pepper

Tomato Sauce

Green Onions

Bread

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce