Mushroom Ragu Over Pasta

Admittedly, I am very much a carnivore and the idea of a meal without some sort of meat being the main staple, isn't an easy one to swallow. However, this very delicious (and very vegetarian) Mushroom Ragu, served over your favorite pasta, is a nice and filling break from the usual fare. 

What You'll Need to Serve 4: 

- 10 oz Cremini Mushrooms, chopped into large pieces 

- 6 oz Shiitake Mushrooms, chopped to match

- 1 small onion, finely chopped

- 1 shallot, finely chopped

- 2 cloves of garlic, minced 

- 2 tbs olive oil

- 1 tbs butter 

- 1 cup vegetable stock 

- 1-2 tbs of chopped thyme 

- Pinch of red chilli flakes and salt/pepper 

- 2 tbs white wine (optional)

- 2 tbs of heavy cream (optional)

What to do : 

- Start by heating your olive oil in a saute pan or skillet (avoid non stick)

- Add in chopped onions and shallots and allow to cook through for 1-2 min

- Wait to add in the garlic until the onions/shallots have slightly cooked through. They will act as a bed for the garlic, preventing it from burning. 

- Add your mushrooms and saute for approximately seven minutes, until the liquid has evaporated and they are nicely browned. 

- At this point add in your seasoning (thyme, red pepper flakes, salt/pepper)

- Pour over the broth and wine. 

- Allow to simmer until liquid is reduced by about half. 

- If adding in heavy cream, add it in last and allow to cook for a few minutes. 

- Serve two ways, over pasta/rice or toss freshly cooked pasta straight into the ragu and use as a delicious pasta sauce.