3 tablespoons olive oil
1 pound fresh white mushrooms, halved or quartered (about 5 cups)
1 cup chopped onion
1 teaspoon minced garlic
1 (8-ounce) can tomato sauce
1 large tomato, cut in 1/2 inch cubes (about 1 cup)
1 cup sliced green bell pepper
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper


1. In a large skillet, heat oil; cook mushrooms, onion and garlic, stirring frequently, until liquid has evaporated and mushrooms and onion are tender, about 8 minutes.
2. Stir in tomato sauce, fresh tomato, bell pepper, thyme, salt and pepper; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Serve over polenta, rice or pasta, garnished with fresh herbs, if desired.
Serve as a main dish over polenta, rice or pasta or alone as a side dish for chicken or pork.
Fresh Mushroom Ragout
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