For more detailed instructions, please see the original recipe ---> Mushroom Ragu Notes Regardless of how I'm using this ragù (scroll up for a list of ways to use it), I generally like to drizzle ...

Suitable for batch cooking, this recipe can be frozen and stored for ... Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like ...

Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes. Add half each of the shallots, garlic and thyme ...

Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well.

This is wintery comfort food at its finest. This dish is based on something eaten frequently in Lecco - polenta, salsiccia, e funghi. Although it tastes particularly good in the mountain lodges of ...

Mushrooms add a rich savoury flavour to a lentil bolognese; a punchy spoonful of yeast extract will boost the flavour of the ragu further. Serve with pasta, or use in a vegetarian or vegan lasagne.

This porcini ragu is no exception ... same intensity but without the hours chopping kilos of mushrooms (yes, I heard you!). This recipe is inspired by two of my favourite dishes at Ristorante ...

The base of the herby sauce is made from walnuts, mushrooms and ... then stir into the ragu once both are ready. Serve with a sprinkling of chopped parsley. Image and recipe courtesy of ...

Created by vegan chef Christina Soteriou AKA @christinasots on socials, this recipe for aubergine ragu with a creamy ... fibre from the aubergines and mushrooms, as well as a plant-based protein ...

Get the recipe --> Mushroom Ragu Photo by Rebecca Blackwell/ alittleandalot.com These pockets of cheesy deliciousness can be filled with anything your heart desires but in the photo you see here ...