Portobello Mushroom Ragù
NOTE: A ragù is
a thick tomato sauce usually made with meat. Here, hearty
portobello mushrooms take the place of the meat and add an earthy,
woodsy flavor. Serve with penne and grated Parmesan cheese passed
at the table.
3 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium portobello mushrooms (about 1/2 pound), stems discarded; caps halved and cut crosswise into 1/4-inch strips (see figures 26 and 27)
1 teaspoon minced fresh rosemary leaves
Salt and freshly ground black pepper1/2 cup dry red wine
11/2 cups drained canned whole tomatoes, chopped
INSTRUCTIONS:
1. Heat oil in large skillet. Add onion and sauté over medium heat until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until quite tender and starting to shed their liquid, about 5 minutes. Stir in rosemary and salt and pepper to taste, and cook for 30 seconds.
2. Add wine and simmer until it reduces by half, about 3 minutes. Add tomatoes and simmer until sauce thickens considerably, 10 to 15 minutes. Adjust seasonings.