Three Mushroom Ragu

Published in: Cuisine At Home


For the Pasta
1 lbs dry fettuccine

For the Ragu
Saute in 3 Tbsp Olive Oil:
1/4 cup shallots -- sliced
8 ounce white mushrooms -- sliced (3 cups)
4 ounce crimini mushrooms -- sliced (1 1/2 cups)
4 ounce shiitake mushrooms -- stemmed, sliced (1 1/2 cups)

Deglaze with:
1/4 cup dry sherry or Madeira
Add and Simmer:
1 can tomatoes -- diced with juice (14 oz.)
1 tablespoon balsamic vinegar
1 tablespoon tomato paste

Finish Ragu:
1/4 cup mascarpone
2 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and pepper to taste

Toss Ragu with:
1 lbs cooked fettuccine

Prepare pasta.

Saute shallots for ragu in 1 Tbsp olive oil in large saute pan over
medium heat. Add 1 Tbsp more oil, increase heat to high, and saute
mushrooms in batches until browned. Transfer to a plate. Add more oil
to pan, and saute remaining mushrooms. Return all mushrooms back to
the pan.

Deglaze with sherry and simmer until liquid evaporates. Add tomatoes,
balsamic, and paste. Reduce heat to low and simmer until thick, 15
minutes. Finish ragu by stirring in mascarpone, herbs, salt, and pepper.
Toss ragu with cooked and drained fettuccine to coat. Saute mushrooms
in batches so they don't steam in their juices. To finish ragu, stir in
the mascarpone, herbs, salt, and pepper.

Recipe Notes

about 4 Cups Ragu
Total Time: 1 Hour



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