Mushroom Ragu

This mushroom ragu is so simple and so good. Mushrooms are cooked in Marsala wine, chicken broth, garlic, and basil. Serve this over any type of pasta or even over a sauteed chicken breast or seafood. You can also sprinkle more Parmesan-Romano cheese on top.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 289 Calories

Ingredients

• 1 tablespoon chopped fresh basil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 tablespoon chopped fresh parsley
• 1 onion, sliced
• 2 cups sliced fresh mushrooms
• ½ cup Marsala wine
• 1 tablespoon extra-virgin olive oil
• 1 drizzle extra-virgin olive oil
• ¼ cup Parmesan-Romano cheese blend

Recipe Instructions

Step 1

Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.

Step 2

Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.